So Wednesday came and went and I never posted my regular Wide Open Wednesday post. I love writing those posts but it just didn’t get done this week. I wish I had a compelling explanation that involved late-night secret phone calls, wild elephants and Matthew McConaughey and culminated in great riches and a spot in the CrossFit Games, but — no. I just got distracted and tired. I’m looking forward to getting back to it again next Wednesday.
A few months ago, I had this idea I wanted to make a paleo mushroom stroganoff. I can’t really explain where the craving came from. My mom made beef stroganoff when I was young but it isn’t a dish that was near and dear to my heart (unlike Spinach Balls or Shrimp Cocktail.) But for some reason, I suddenly longed for a paleo version of this creamy, casserole-y dish. I thought about it for a while and then gave it a shot.
One could argue that stroganoff is a bit of an odd dish to make in 95 degree heat in July – but I’ve made it three times in the past two weeks and really enjoyed it. Perhaps because we’ve been so heavy into summer salads and grilling, it’s occasionally been nice to have a flavorful alternative in the fridge, ready to reheat. In case you feel the same way, here’s the recipe.
Paleo Mushroom Stroganoff
Red onion, 1 medium, diced well
Coconut oil, 2 tablespoons
Ground turkey (or lamb), 1 pound
Garlic, 4 cloves, diced
Chicken broth, 1 cup
Mushrooms, 12 oz, sliced into thin slices
Fresh parsley, 3 tablespoons, chopped finely
Dried thyme, 2 teaspoons
Dried rosemary, 1 tablespoon
Salt and pepper, to taste (about 1 teaspoon each)
Coconut milk, 1 cup
Red wine vinegar, 2 tablespoons
Coconut aminos, 2 tablespoons (You can also use soy sauce if you don’t have coconut aminos, but soy sauce is not technically paleo so do what seems best for you.)
Optional: Arrowroot powder, 2-3 tablespoons
- Add onion and coconut oil to pan over medium/high heat. Saute until onions are soft, about 6 minutes.
- Add ground turkey (or lamb). Sauté until browned, about 10 minutes.
- Stir in garlic and cook for another minute.
- Add chicken broth, mushrooms, parsley, thyme, rosemary and salt and pepper. Cover, reduce heat to low and let simmer for about 6 minutes, stirring occasions until mushrooms are soft.
- Uncover and add coconut milk, vinegar and coconut aminos. Then cook for another 20 minutes or so to let flavors blend and sauce thicken. (Note: If you want to thicken even further, you can stir in 2-3 tablespoons of arrowroot about 10 minutes before the dish is done. This will make the sauce seem a bit creamier. I prepared it both ways and thought they were both good. The photograph is from a batch without arrowroot.)
- Have at it!