Mushroom Cream Stew 🍄‍🟫

Name: Mushroom Cream Stew 🍄🟫
Yield: 2830 g
Ingredients: Butter 10 spoon; Water (bottled) 400 ml; Almond Breeze Unsweetened 650 ml; Onion 130 g; King Oyster Mushroom 150 g; Button Mushroom 210 g; Fresh Cabbage 500 g; Broccoli Mix 750 g; Salt 5 g; Olive Oil 10 spoon; Minced Garlic 15 g

755 kcal

#Low Calorie #Vegan

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Ingredients

Main ingredients

Butter 1 spoon
Water (bottled) 400 ml
Almond Breeze Unsweetened 650 ml
Onion 130 g
King Oyster Mushroom 150 g
Button Mushroom 210 g
Fresh Cabbage 500 g
Broccoli Mix 750 g

Seasonings/Sauce

Salt 5 g
Olive Oil 10 spoon
Minced Garlic 15 g

Nutrition summary

Carbohydrates 104.87 g 51%

Protein 34.8 g 17%

Fat 29.38 g 32%

Serving size 2830g

Cooking steps

1

Finely chop the onion and garlic.
2

Slice the mushrooms.
3

Heat olive oil in a pan and sauté the onion and garlic.
4

Add the mushrooms and continue sautéing.
5

Pour in the milk and fresh cream, then bring to a boil.
6

Season with salt and pepper.
7

Simmer until everything is cooked through and the stew is ready.

Mushroom Cream Stew 🍄‍🟫

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