Enjoy keto mushroom stroganoff for dinner. Use collard green noodles or zucchini noodles for low carb pasta. Add sliced steak or view our Beef Stroganoff Recipe.
Low carb stroganoff made with mushrooms & onions
- 2 bunches Collard Greens
- 4 tbsp. Butter or Herb Butter
- 2-3 containers Mushrooms (24 oz.)
- 1 medium Onion
- 1 cup Heavy Cream
- 1 cup Sour Cream
- 1 tbsp. Beef Bouillon
- 1/2 tsp. Garlic Powder
- Mineral Salt & Black Pepper to taste
- Worcestershire Sauce or Balsamic Vinegar drizzled to taste
- Optional: Sliced Steak, Fresh herbs, Toasted Seeds
Wash and dry collards. Stack leaves in 2-3 piles. Tightly roll each pile and cut into 1/8 to 1/4 inch thick noodles. Thin noodles will cook quicker and taste best.
Lightly pan fry or stir fry the collard noodles on high heat. Cook in 2-3 batches with a tablespoon of butter each time. They will be done when tender with a mild flavor, about 2-3 minutes for each batch. You should be able to twirl them around a fork.
Peel and dice the onion. Sauté on medium heat until tender, about 10 minutes. Wash, dry and chop the mushrooms in half. Lightly sauté in butter on medium heat, then remove from the pan.
Add heavy cream into the pan and reduce until thick and creamy, about 10 minutes. Add the remaining ingredients and continue to reduce until desired consistency. Stir in a splash of Worcestershire Sauce at the end. Mix in the mushrooms/onions and pour on top of collard noodles.
Makes 3 servings
- Fat 58g
- Net Carbs 13g
- Protein 15g
Garnish with parmesan cheese or Toasted Seeds for more fat, fiber and protein.