This weeks #meatless recipe is featuring a Mushroom Stroganoff with our Maple Dijon jerky! This dish is perfect for the colder weather here in Winnipeg, and is SO easy to make. This dish is spicy on it’s own, but if want a little extra kick, try it with our Sriracha jerky.

Ingredients:

• 1 kg mushrooms
• 1/2 large white onion, diced
• 4 cloves of garlic, minced
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 2 tsp dijon mustard
• Juice of 1 lemon
• 2 cans of coconut milk
• 1/2 cup Maple Dijon plant-based jerky, chopped
• Salt & Pepper to taste
• 1 tsp dried parsley

What to do:

1. Roughly slice the mushrooms.
2. To a large shallow casserole pot, add olive oil, mushrooms, onion, and garlic and fry until the mushrooms soften.
3. Then add the smoked paprika, Dijon mustard, lemon juice, coconut milk, Maple Dijon plant-based jerky, and salt and pepper.
4. Cook on high heat for 15-20 minutes until it thickens.
5. Serve over rice, quinoa, noodles, or barely and enjoy!