How to Make Vegan Mushroom Stroganoff
A hearty recipe on how to make Vegan Mushroom Stroganoff that you only need six ingredients to make. It is dairy and gluten-free made with Shimeji and Portabellini Mushrooms, coconut cream and
served over a bed of jasmine rice.
served over a bed of jasmine rice.
Servings 2
Equipment
- Non-Stick Pan
- knife
- chopping board
- Small Pot
Ingredients
- 250 g Portabellini Mushrooms
- 100 g Shimeji Mushrooms
- 1 can coconut cream
- chives chopped
- 1/2 Lemon
- 1/2 cup Jasmine Rice
- Salt & Pepper to taste I used Celery Salt
- 1 tsp nutritional yeast optional
Instructions
- Boil rice according to packaging instructions and keep warm.
- Slice the Portabellini Mushrooms. Add coconut or olive oil to a pan and fry Shimeji and Portabellini over medium heat until golden brown, seasoning during the cooking process with salt and pepper.
- Pour in the entire can of coconut cream into the mushroom pan and simmer until reduced (should take around 10 minutes and the sauce will thicken). If using nutritional yeast, add now.
- To serve, add rice to bowl or plate, and top with the stroganoff.
- Garnish with chopped chives, pepper and a generous squeeze of lemon.
Notes
You can use quinoa or black rice instead of jasmine rice