Mushroom Stroganoff

1. 1

   In a nonstick skillet, water saute onion and garlic until soft. Add mushrooms and continue cooking until mushrooms soften and lose their moisture. Add lemon juice, tarragon and paprika and mix well.

2. 2

   Blend vegetable broth and tahini. (Heating the broth makes blending easier.)

3. 3

   Pour over mushroom mixture and mix well. Simmer until mixture thickens slightly or until desired consistency.

4. 4

   Spoon mixture over a bed of steamed kale or spinach or serve over smashed steamed cauliflower, parsnips or baked potato.

* Per serving · 4 servings · Values may vary.

No additional tips available.