Dairy Free Mushroom ‘Stroganoff’

4 People
40 min

I use the term ‘stroganoff’ in quotations here, because I know its far removed from the original recipe which uses cream and meat, but what I love about this recipe is that it still has the sharp and deep mustard-pepper tastes, the cream sauce, and fresh herbs. It has became a mid-week favourite in our house and its quick to make, cheap & healthy. I don’t eat a dairy free diet, but find that heavy cream dishes don’t leave my stomach feeling great so recipes like this make me feel like I’m not missing out! You can use any type of mushrooms – chestnut, baby, white, or a mix of many.


We make a big portion, then save a little for the next day to have on some toast for lunch. This recipe would also work stirred into pasta.


Note: Nutritional Yeast is a deactivated yeast with a nutty, cheesy flavour and great for using as a substitute for cheese in vegan recipes. Feel free to leave it out completely (it will still taste great!) or swap with a grating of parmesan.

Dairy Free Mushroom ‘Stroganoff’

Recipe details

  • 4  People
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients

‘Stroganoff’ Paste

  • 1 tsp paprika
  • 1 TSP Balsamic Vinegar 
  • 1 TBSP Dijon Mustard 
  • ½ Tsp Dried Thyme (optional)
  • 2 TSP Nutritional Yeast (optional) 

  • 1 red onion, thinly sliced
  • 3 garlic cloves, diced
  • 350-400g (4 cups whole/14oz) Mushrooms (any type, see introduction) 
  • 1 Can of Coconut Milk (400ml/13.5floz)
  • 1 TBSP Lemon Juice
  • Handful Parsley, Chopped
  • Salt & Pepper
  • 300g (1.5 cups) Rice (to serve, add more if you have hungry mouths!)

Instructions


Heat a non-stick pan of casserole pot over a medium heat, and add a tablespoon of oil (I use Extra Virgin Olive Oil). Add the sliced onion, stir in the oil and let cook for 5-10 minutes over a medium heat until translucent and starting to brown. Meanwhile, slice the mushrooms and dice the garlic, then add both to the pan and stir well. Let the mixture cook until the mushrooms have reduced and seem almost cooked.
Add the stroganoff paste ingredients to the mushroom mixture in the pan, stir to coat everything, and season with salt & pepper. Add the can of coconut milk and mix well. Let gently bubble over a medium heat for 10-15 minutes until the sauce has reduced and thickened. Meanwhile, get the rice cooking. 
When the sauce is almost ready, add ½ of the chopped parsley and the lemon juice, check the seasoning and add more salt or pepper if needed. Serve in bowls with the rice and top with a sprinkling of fresh parsley. 
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