This vegetarian stroganoff is best if you use different types of mushrooms. Mushrooms are best not washed, because they become too wet and limp and lose taste. It is best to clean them with a mushroom brush or a piece of dry kitchen paper.
Be careful with salt!
You make this vegetarian stroganoff with grated halloumi and vegetarian blue cheese. Both are quite salty, so taste before adding extra salt! I use Viking Blue or Castello Creamy Blue blue cheese, but of course you can also use another blue cheese. Both Viking Blue and Castello Creamy Blue are made with microbial rennet and therefore suitable for vegetarians.
Furthermore, I use halloumi, but halloumi is quite salty. You can make the halloumi a little less salty by first rinsing it well under the cold tap and then patting it dry. Another option is to use paneer. Paneer (available from AH and Ekoplaza, among others) is not salty.
You could also add some Viognier for even more flavor. This is a white wine that goes very nicely with the mushrooms.
This vegetarian stroganoff is a complete meal. So it is not really necessary to add a rice substitute. However, if you do want this, I recommend konjac rice. You can read more about this here. I wouldn’t take cauliflower rice with this, because then the amount of carbohydrates starts to increase too much.
- 3 Tablespoons extra virgin olive oil
- 2 Cloves Garlic
- 1 red onion
- 300 Grams mixed mushrooms
- 250 Grams halloumi (paneer is less salty)
- 1 Tablespoon dried thyme
- 100 Grams Viking Blue
- Few Twigs flat parsley
- salt and pepper
- 100 Ml Viognier (white wine, optional)
Calories: 855Kcal | Gross carbohydrates: 12G | Protein: 40G | Fats: 73G | Sodium: 1831Mg | Potassium: 583Mg | Fiber: 3G | Vitamin A: 167Iu | Vitamin B1: 1Mg | Vitamin B2: 1Mg | Vitamin B3: 6Mg | Vitamin B5: 2Mg | Vitamin B6: 1Mg | Vitamin B12: 1Μg | Vitamin C: 13Mg | Vitamin D: 1Μg | Vitamin E: 3Mg | Vitamin K: 13Μg | Calcium: 1283Mg | Buyer: 1Mg | Folic acid: 38Μg | Iron: 2Mg | Manganese: 1Mg | Magnesium: 25Mg | Phosphorus: 150Mg | Selenium: 14Μg | Zinc: 1Mg | Net carbs: 9G | Macro Fats: 76% | Macro Carbohydrates: 6% | Macro Proteins: 18%