Mushroom Stroganoff

I’m a lover of serving up vegan food that surprises meat-eaters and vegans alike. This is one of those utterly flavoursome dishes that needn’t be referred to as a ‘vegan’ dish because the likes of sour cream or butter are not at all missed in this recipe. It’s also incredibly easy to make and can be enjoyed with a side of rice or even stirred through some cooked tagliatelle to create a delicious mushroom pasta dish.

Although it seems like more of a winter meal, I love eating this on cool summer evenings with a glass of red wine. It’s the perfect meal to enjoy with friends and family in a laid-back ‘serve yourself’ style. This is food for the soul and should be enjoyed with loved ones amongst plenty of laughs, just make sure you prepare enough to satisfy second helpings!


Mushroom Stroganoff


  • 500g Chestnut Mushrooms
  • 250g Onions (approx 2 small onions)
  • 300ml Almond Milk
  • 200ml Canned Coconut Milk
  • 1 Shallow Tbsp Wholegrain Mustard
  • 2 Tbsp GF Flour
  • 1 Tbsp Herbes De Provence
  • 2 Tsp Salt (Preferably Pink Himalayan)
  • 1 Tsp Paprika
  • A pinch of black pepper
  • 1 Tbsp Vegan Butter/Spread


  1. Remove the stalks from the mushrooms and slice the onions
  2. Place half of the sliced onion and the mushroom stalks into a large saucepan with the vegan butter and saute gently for 2-3mins to soften the onion
  3. Add the coconut milk, almond milk, mustard, flour, herbes de provence, salt, pepper and paprika to the pan
  4. Stir and continue to cook for a few minutes then remove from the heat and use a hand-blender to blend into a smooth sauce (or a tabletop blender which can blend hot liquids)
  5. Chop the mushroom into quarters and place into the sauce along with the rest of the sliced onion
  6. Put the saucepan back onto a low-medium heat and stir
  7. Cover the saucepan and leave to cook for a further 15-20mins
  8. Serve with rice or pasta
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