Mushroom Stroganoff (Tomato Style)

Ingredients

32 oz Portobello Mushroom (sliced)
16 oz Cremini Mushroom (sliced)
16 oz White Button Mushroom (sliced)
7 sticks Celery (chopped)
2 15 oz Canned Crushed Tomatoes
3 15 oz Canned Chopped Tomatoes
2 tbsp Olive OIl
3 Cubes of Vegetable Bouillon
3 tbsp Tabasco Hot Sauce
2 tbsp Apple Cider Vinegar
1 tsp Dried Marjoram
3 Bay Leaves
4 16 oz Cans Coconut Milk
3 tbsp Kosher Salt
2 tbsp Black Pepper

Directions

1

In a large stock pot, sauté celery in the olive oil and spices

2

Add all the canned tomatoes, Tabasco, salt, and bouillon. Bring to a low boil.

3

Add all the mushrooms and simmer until they are fully cooked. Stir frequently.

4

Add the canned coconut milk until the sauce is a pink/orange color and you still taste the bite of Tabasco.

5

Serve over brown rice or pasta and enjoy!

Yields1 Serving
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

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