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Easy Garlic Mushroom Stroganoff

This recipe is not only creamy and delicious but also quick and easy. It’s made with the purest ingredients and as a bonus it’s also gluten free, dairy free, vegan and vegetarian friendly.
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Servings: 2

Ingredients

  • 2 Tablespoons of coconut oil 
  • 1 red onion, diced
  • 2 cloves of garlic, crushed
  • 6 Cups of button mushrooms, chopped
  • 1 Tin of coconut milk (400ml)
  • Juice of a full lemon
  • 2 Teaspoons of wholegrain mustard
  • 2 Teaspoons of paprika
  • 1 ½ Cups of freshly chopped parsley
  • 2 Cups of wholegrain rice, cooked

Instructions

  • Heat the coconut oil in a wok/large frying pan
  • Add the garlic and onions and fry for 1 minute
  • Add the mushrooms and fry for a further 7 minutes, continuously stirring to evenly cook
  • Add the coconut milk, lemon juice, mustard and paprika and stir to combine
  • Increase to a high heat for 20 minutes to allow some of the sauce to reduce continuously stirring
  • Add the chopped parsley and stir to combine
  • Serve on a bed of wholegrain rice and enjoy!

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

Connect with Laurann 

About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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