Go Back

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 minutes
Cook Time28 minutes
Total Time38 minutes
Servings: 2


  • 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


  • 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!