Creamy Mushroom Stroganoff - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Creamy Mushroom Stroganoff - Dr. Sebi's Cell Food

Last updated 
Luxuriously rich, creamy, slightly sweet and perfectly savory alkaline mushroom stroganoff. It's perfect on top of (approved-grain) pasta, wild rice, or grilled veggies.
  • 1 1/2 cups homemade approved-veggie broth
  • 1 medium onion, small dice
  • 16 oz. mushrooms (any kind, except shiitake)
  • 1/2 teaspoon sea salt
  • Cayenne pepper
  • 2/3 cup homemade sesame tahini butter
  • Fresh (approved) herbs for garnish


  1. Cut onion into small cubes, and thinly slice mushrooms.
  2. Heat heavy skillet over medium heat. Swirl in 2 tablespoons of veggie broth and sautée onions for 2-3 minutes to soften.
  3. Stir in mushrooms, sea salt and cayenne pepper and continue to cook over medium heat. Stir occasionally and keep cooking for about 5 minutes.
  4. Add 1/2 cup more broth to deglaze the pan and cook for 2-3 minutes until mushrooms begin to caramelize.
  5. Stir in the homemade sesame tahini butter, reduce heat and simmer 3-4 minutes so everything is heated through. If mixture is too thick, pour in remaining broth and mix well.
  6. Sprinkle with fresh herbs. Taste for seasoning, adding more sea salt and cayenne pepper if desired.