Sumptuous creamy coconut wild mushroom stroganoff, with a hint of smoked paprika wondering it's way through the rich creamy mushroom infused coconut cream.
How I did not know how gorgeous and good for you the paleo lifestyle is bemuses me, I am so very happy to have finally discovered a list of foods that overwhelm me with healthy cooking inspiration, I cannot wait to eat my way to fabulousness and very proud that I have to date lost 3stone 9lb, no kcal counting and an abundance of gorgeous honest healthy fats like avocado, coconut oil, lean meats, fish and fresh vegetables.
INGREDIENTS
(serves 2)
(any mushrooms are great with this dish)
1 tbsp coconut oil
1 cep (if in season)
100g Chantalle
100g oyster mushroom
200g chestnut mushrooms
1 tsp smoked paprika
3 spring onions finely chopped
250ml dry white wine (optional-use stock)
300ml coconut milk
bunch fresh parsley chopped
1/2 lime juice
1 head of cauliflower (for rice)
First slice or tear your mushrooms, heat a deep pan and melt the coconut oil medium hot, pan fry the mushrooms gently for one to two minutes, mushrooms should only ever kiss the pan. Remove the mushrooms from the pan and crank up the heat, add the wine or stock and reduce by half, turn the heat down to a gentle just simmer and add the coconut milk, spring onion and mushrooms. Cook for a further five minutes or so until you have a lovely medium thick sauce, add the paprika, parsley and lime juice, taste and season with salt and pepper if needed, sprinkle a pinch more smoked paprika and parsley over the finished dish to serve. This goes great with cauliflower rice.
CAULIFLOWER RICE
Take the head of cauliflower and coarsely grate, bring a large pan of water up to a rolling boil and pop in the cauliflower, cook for 2 minutes until just tender, but still with a little bite, drain and serve immediately.
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