Another tasty Chaga recipe to add your menu on a cool winters' evening. So yummy. You'll want to make it all year round.
INGREDIENTS:
1 pound of ground Moose meat (or beef)
3 Tbsp. Olive Oil or margarine or butter (for meat)
2 Tbsp. of Butter (for onion and mushrooms)
1/2 medium Onion finely chopped
1/2 lb sliced Mushrooms
1 Garlic clove minced
1 Tbsp. Cornstarch
1 cup Chaga bone broth (or strong plain Chaga tea)
3/4 cup Heavy whipping cream
1/4 cup Sour cream
1 Tbsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1/2 tsp. Salt
1/4 tsp. Black pepper
DIRECTIONS
In a frying pan on medium-high heat cook ground moose meat in 3 Tbsp. of olive oil until brown (do not overcook).
Remove the meat to a plate and cover to keep warm.
Add 2 Tbsp. butter, chopped onion and sliced mushrooms.
Sauté for 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
Add 1 minced garlic clove and sauté 1 minute until fragrant.
Add 1 Tbsp. of cornstarch and sauté another minute stirring constantly.
Pour in 1 cup of Chaga bone broth or Chaga tea scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
Stir a few tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
Stir in 1 Tbsp. Worcestershire, 1/2 tsp. Dijon mustard, and season with 1/2 tsp. salt and 1/4 tsp. pepper, or season to taste and continue simmering until sauce is creamy.
Add cooked ground moose with any accumulated juices back to the pan and bring just to a simmer or until meat is heated through.
Serve on cooked gluten-free noodles, rice or mashed potatoes. Sprinkle with chopped chives.