Mushroom Stroganoff with Cauliflower Rice {Gluten-free, Grain-free, Vegan, Keto-friendly}
Mushrooms replace meat in this comforting plant-based meal. Ladle over cauliflower rice, or a grain of choice, or enjoy with a spoon. Grain-free, gluten-free, vegan.
Equipment
- Large pot or deep skillet
- baking tray
Ingredients
For the cauliflower rice
- 1 (1-lb) bag of riced cauliflower or 1 medium head of cauliflower riced in a food proccessor
For the mushroom stroganoff
- 2 tablespoons oil for cooking
- 1 white onion diced
- 1 shallot halved and sliced thin
- 1 8-ounce package white mushrooms
- 4 cloves garlic minced
- 2 teaspoons paprika
- 1 13.5-ounce can full-fat coconut milk
- 1/4 cup vegetable, chicken, or beef stock
- 2 tablespoons chickpea or brown rice miso omit for Paleo
- sea salt to taste
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Spread the cauliflower rice evenly on the baking sheet. You can dry roast as is (what I recommend for this recipe) or lightly coat with oil and sea salt. Cook 18 to 20 minutes until cooked through and turning slightly golden brown. Set aside until ready to plate
- Meanwhile, make the mushroom stroganoff. Heat the oil in a large pot or deep skillet over medium high heat. Add the diced onion, shallot, mushrooms, and a pinch of sea salt. Cook for 15 minutes. Add the garlic and paprika, and stir to combine. Cook for 30 more seconds.
- Add the coconut milk, stock, and miso paste. Season with more salt if desired. Turn the heat to high and bring everything to a boil. Reduce the heat to low and simmer for 30 minutes, until sauce thickens and slightly reduces.
- Divide the cauliflower rice evenly between plates. Spoon a serving of the mushroom stroganoff over the cauliflower rice. Serve warm.
Notes
Prep ahead: the cauliflower rice can be roasted up to 2 days in advance. Store in an airtight container in the refrigerator until ready to serve. Reheat in the microwave or on the stove top until warmed through.
Storage: Keep the mushroom stroganoff and cauliflower rice in separate airtight containers in the refrigerator for up to 5 days. The coconut milk base makes the mixture become more solid in the refrigerator, but it will thin when warmed. Reheat in the microwave or in a small saucepan over the stovetop for 5 minutes.