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

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

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

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

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

Serve over brown rice or pasta and enjoy!

I'm a Midwest, DIY, millennial girl boss with a passion for pasta, hot sauce and philanthropy.

Yields1 Serving

Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

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