A simple recipe with only 3 ingredients and lots of salt & pepper!
A favourite of Simon’s (our finance manager and a self proclaimed meat eater), this recipe is a hearty substitute to the traditional (dare I say it) beef strognoff.
We have also offered a dairy free version of the recipe for vegan friends alike, using coconut cream.
Ideally served with a creamy mash potato, or roasted vege medley, in a delicious pie crust or more traditionally with rice.
In any way, shape or form it is sure to warm the cockles of your heart!
You will need
½ kg mushrooms (sliced),
1 large or 2 smaller onions (sliced),
1 tin of coconut cream or 1 cup of cream,
a little oil and lots of pepper and salt.
Method
Sweat the sliced onions in the oil.
Add sliced mushrooms, pepper and salt, then the milk from the tin of coconut cream (or ½ cup of white wine instead for the non Mana kitchen version 😉 ).
Simmer until mushrooms are just cooked, then pour in the coconut cream (or cream).
