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 mins
Cook Time28 minutes mins
Total Time38 minutes mins
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!