This is a vegan spin on the classic stroganoff, using mushrooms and coconut milk. The earthy chestnut mushrooms are wrapped in a creamy sauce, spiked with Dijon mustard and lemon juice.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
chestnut mushrooms 800 g (chopped)
red onion 2 (sliced)
garlic cloves 4 (crushed)
coconut milk 2
Dijon mustard 2 tsp
paprika 2 tsp
lemon 1 (juice)
fresh parsley 1 handful (chopped)
microwave wholegrain rice 240 g
olive oil 1 tbsp
Method
Firstly crush the garlic, finely slice the red onion and roughly chop the mushrooms. Chop the parsley.
Heat a large shallow pan (a shallow pan helps to reduce the sauce down faster) with oil on a medium heat. Then add the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook for 5 minutes, making sure to stir often.
Once the mushrooms are soft stir in the coconut milk, mustard, paprika and lemon juice and mix well. Check the seasoning and adjust to how you like it.
Cook on a high heat (this helps the sauce to thicken nicely) for 20-25 minutes or until it is the desired consistency. Keep stirring every 5-10 minutes.
Meanwhile, cook the rice according to the packet instructions.
Stir through most of the chopped parsley into the stroganoff, reserving some to garnish. Plate up the stroganoff with the rice and enjoy!
