Mushroom and Walnut Strogonoff
This quick to make meal is healthy comfort food at its best. Mushrooms contain beta glucans which feed the good bacteria in our gut, support immune function, and may even help regulate our blood sugar and insulin levels. They also contain antioxidants which neutralise free radicals (damaging, unstable molecules) which can cause disease.
- 1 tbsp olive oil
- 250 g mushrooms a mix of fresh shiitake and portobello makes a special treat
- handful kale or spinach finely chopped
- 2 cloves garlic finely chopped
- 45 g walnuts blended with 100 ml filtered water until smooth
- 1/2 tsp dijon mustard
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp tomato puree
- handful parsley finely chopped
- squeeze lemon juice
- pinch chilli powder
- pinch himalayan crystal salt
Heat the oil in a pan and add the mushrooms and kale, sauté over a low heat. Stir to stop the mushrooms sticking to the pan.
When the mushrooms are cooked, add the garlic and stir for a few minutes.
Then add the walnut ‘cream’, mustard, tomato purée, thyme and paprika, cover with a lid and continue to cook on a low heat for 10 minutes, adding a splash of water or stock if the mixture needs ‘loosening’.
As soon as the kale is cooked, stir in the parsley, lemon juice and chilli powder.
Season with salt to taste. Serve with brown basmati rice, quinoa, or a baked sweet potato. Add greens on the side for an amazingly nourishing meal.
Recipe by Nutritional Therapist Catherine Arnold, CNM Graduate. To find out more about becoming a CNM Natural Chef, book your place at our next free-to-attend Open Evening. Or contact Angie on 01342 410505 or at email@example.com to discuss becoming a CNM Natural Chef.