Pumpkin Mushroom Strognoff

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I generally have it as it is. Some people might like to use it as a spaghetti base or serve with rice, quinoa. The options are endless.

What you need: 

  • Half Butternut Pumpkin (cubed)
  • 1 Large Brown Onion (diced)
  • 250g Button Mushroom (or any veggies of your preference)
  • 2 tsp Smoked Paprika
  • 2 cloves Garlic (finely chopped)
  • 1 Cup Coconut Kefir or (any types of yoghurt)
  • Some water (or vegetable stock as your preference)
  • 1 Tbsp Worcestershire Sauce
  • Pinch of salt and pepper
  • Some chopped fresh parsley or chives

What you do:

  1. In a pot, boil the water with the cubed pumpkin until half cooked
  2. In a separate pan, add a little bit of oil and caramelised the onion (until it’s browned), then add the mushroom in, as well as all the content from #1
  3. Add the rest of the ingredients
  4. Sprinkle the herbs on top for serving
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3 thoughts on “Pumpkin Mushroom Strognoff

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