Bison and Mushroom Stroganoff
In the menstrual phase you need easy, but delicious meals - and this is one of those! Full of crimini and shiitake mushrooms to support your body, while comforting enough to soothe any period woes.
In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking. I don’t measure out spices for example - I season and taste as I go. It has helped me build my cooking confidence, and it will for you too!
Serving Size: 2+ leftovers
Total Cook Time: 1 hour
Prep Time: 15 min
Cook Time: ~40-45 min
Ingredients
1 lb ground bison
16 oz crimini mushrooms
8 oz shiitake mushrooms
16 oz wide egg noodles
1.5 - 2 cups vegetable broth
1.5 cups non-dairy milk (I prefer almond)
3 tbsp coconut aminos
3 tbsp flour (your choice, I use almond or all-purpose)
3 tbsp nutritional yeast
2 tsp paprika
Garlic
Salt
Pepper
Instructions
Cook the wide egg noodles according to package instructions.
Then thinly slice all the mushrooms. Once sliced, transfer the mushrooms into a pot and add olive oil, garlic, salt, pepper. Sauté until browned, about 8 minutes.
Once the mushrooms are browned, add the ground bison and cook until completely done.
While the bison is cooking, make your stroganoff sauce. In a separate bowl whisk together the vegetable broth, non-dairy milk, coconut aminos, flour, nutritional yeast and paprika. Feel free to add more coconut aminos to your preferred taste.
Once the bison is cooked through, pour the stroganoff sauce into the pot with the mushrooms and bison. Bring to a simmer and cook for 5 - 10 minutes, or until the sauce has thickened up.
Once the sauce has thickened, add the wide egg noodles and stir thoroughly until it is all mixed. Then enjoy!
Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.
