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Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
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1 tablespoon oil
1 medium onion, diced
4 cloves garlic, minced
16 ounces mushrooms, sliced
1/4 cup vegetable or mushroom broth
1 teaspoon smoked paprika
Black pepper to taste
3 tablespoons sour cream
4 tablespoons fresh parsley, chopped
1. Heat oil in a large sauté pan, cook onion, garlic and mushrooms over medium heat for 10 minutes, until slightly softened.
2. Add the vegetable stock and smoked paprika, season well with black pepper (if you used a low sodium broth, taste for salt.) Cook 5 more minutes.
2. To serve, stir in sour cream and half of the parsley, heat through. Serve over egg noodles, rice or polenta. Garnish with remaining parsley.
Per serving: 184 calories, 11g fat, 3g sat fat, 19g carbohydrates, 6g protein, 149mg sodium, 4g fiber
Central Offices — 3200 S. 3rd St. Milwaukee, WI 53207 — Phone (414) 431-3377 — Fax (414) 431-4522
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