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Mushroom Stroganoff

vegan mushroom stroganoff recipe jay halford plant based cooking course


Mushroom Stroganoff

This is a super tasty one-pot that you can make in under 30 minutes. Use any kind of mushrooms or even a mixture if you like. Get it all in the pan and let it cook out for 25minutes and you are good to go. I normally serve mine with brown rice but it is also great with pasta or quinoa too!

Makes 4 servings
Total Time: 30min
Plant based Cooking Course Jay Halford
Prep: 5min


  • 1 kg chestnut mushrooms roughly sliced
  • 2 red onions diced
  • 4 garlic cloves crushed
  • 2,400ml cans coconut milk
  • 2 tsp dijon mustard (good quality)
  • 2 tsp paprika
  • Juice of 1 lemon
  • Large handful fresh parsley
  • 3 tbsp Olive/coconut oil
  • Salt & pepper


  • Firstly prepare the garlic, onion and mushrooms as per instructions above
  • Heat a large shallow pan (this helps to reduce the sauce down faster) with oil adding in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook down for 5 minutes, making sure to stir often
  • Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well
  • Cook on high heat (this helps the sauce to thicken nicely) for 20-25 minutes or until desired consistency. Keep stirring every 5-10 minutes
  • Finally, add freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving

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Mushroom Stroganoff