Mushroom Stroganoff
Mushroom Stroganoff - A great new twist on a favorite!
Healthy, because
Even smarter
Nutritional values
Mushrooms make a great contribution to the daily iron supply. For the body, the trace element plays a role, especially in the transport of oxygen from the lungs to the cells.
Depending on what your own herb garden yields, other herbs can also be used for the mushroom stroganoff. In addition to parsley, basil or thyme are also wonderfully suitable. As an alternative to fresh herbs, you can also resort to dried or frozen herbs.
(Percentage of daily recommendation)
| Calorie | 709 cal. | (34 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 onion
- 3 garlic cloves
- 18 ozs button Mushroom
- 2 Tbsps olive oil
- 1 Tbsp Whole Grain Spelt Flour
- 3 ozs dry white wine
- 12 ozs Vegetable broth
- 2 Tbsps soy sauce
- 1 Tbsp Mustard
- 7 ozs Whipped cream
- 34 ozs narrow Tagliatelle (e.g. Taglierini)
- salt
- peppers
- 1 tsp sweet ground paprika
- 1 ¾ ozs Parmesan
- ½ bunch parsley
Preparation steps
Peel and finely dice onion and garlic. Clean mushrooms and cut into thin slices. Heat 1 tablespoon oil in a frying pan. Sauté onion over medium heat until translucent. Add remaining oil, mushrooms and garlic and sauté for 5-7 minutes over medium heat, stirring.
Dust with flour, deglaze with wine and let simmer a little. Mix broth, soy sauce and mustard, add and bring the mushroom mixture back to a boil while stirring. Add cream and simmer for 5-6 minutes until creamy.
Meanwhile, cook pasta in plenty of salted water according to package directions for 9-11 minutes until al dente. Season sauce with salt, bell pepper and paprika powder. Grate 1ounce cheese, stir in and season to taste. Drain pasta, divide among plates and pour mushroom sauce over. Wash parsley, shake dry, pluck leaves and chop. Slice remaining cheese into shavings. Sprinkle each mushroom stroganoff with parsley and cheese shavings.
