It was cold this morning. I had to get up at 6:30am to move my car and the whole darn thing was covered in frost. Nothing that couldn’t be resolved with a jug of hot water. Last night the power went out at home, while I was standing next to the heater, checking my emails, watching television and waiting for my oven potatoes to cook. Suddenly it was dark and cold and a whole lot less stimulating. What to do with no power that early in the night? I fumbled my way to the kitchen to look for light sources in the form of candles , I felt a little adventurous, Maybe I’d finish my crocheting by candle light. 15 minutes later after I’d pulled out a candle and marveled at the spookiness of it all, the lights came back on. I was bathed in the bright fluorescent goodness of the kitchen light. The heater hummed back into action. Never have I felt so grateful for power on a cold night, I’d be able to eat my potatoes after all..
Earlier in the day the power was in full swing but the cold was relentless so I pulled out the mushrooms and popped them in the sun for an hour, the girls and I could have a hearty belly warming midday meal. Mushrooms in the winter are great because they can provide us with sunlight vitamin D, which so many lack during the colder months. Just make sure you put them outside for a while to soak up the rays before cooking or placing them in your salads.
Here’s what we had,
Mixed Mushroom Stroganoff ingredients
- 1 tablespoon of coconut oil
- 1 large brown onion (chopped)
- 3 tablespoons of gluten-free flour
- 2 cups of vegetable stock
- 1 tablespoon of gluten-free soy sauce
- 1 tablespoon of tomato paste
- 1 teaspoon of lemon juice
- 1 teaspoon of white vinegar
- 1 teaspoon of dried thyme
- 1 teaspoon of dried sage
- 70ml coconut milk
- 600g of mixed mushrooms
- Dash of salt and pepper
Let’s Cook!
- In a large saucepan heat oil on medium heat, add onion and saute for 4 min
- Next add the flour and stir for 1 min till the onions are coated in the flour
- Then add the stock, soy sauce and lemon juice, stirring continuously till the sauce becomes thick and bubbly
- Lastly add the mushrooms, thyme, sage, vinegar and coconut milk, cook for 5-10 mins till the mushrooms have shrunk in size
- Salt and Pepper to taste
Serve with rice or mix through GF pasta! Yum!
Health and Happiness,
Katri x
The GF Vegetarian 