One Pot Vegan Mushroom Stroganoff

mushroom stroganoff on large pan displayed on white background

4.71 from 194 votes

A simple one pot mushroom stroganoff using just 8 easily found ingredients and no cream. Canned coconut milk makes it rich and creamy.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Equipment

Ingredients

800 g mushrooms (white or chestnut mushrooms)
2 medium red onions
4 garlic cloves
2 400ml cans coconut milk canned, not the carton drink
2 tsp Dijon mustard (good quality)
2 tsp paprika
1 juice lemon
Large handful fresh parsley

Metric - US Customary

Instructions

Firstly crush the garlic, finely slice the onion and roughly chop the mushrooms.
Heat a large shallow pan (this helps to reduce the sauce down faster) with 1 tbsp of 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 a high heat (this helps the sauce to thicken nicely) for 20 to 25 minutes or until it is as thick as you like. Keep stirring every 5 to 10 minutes.
Finally add freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: In the fridge in an airtight container for up to 2 days. It is just as delicious the next day!

To Freeze: Allow to cool, freeze into containers for up to 1 month. Allow to defrost and reheat on the hob or microwave until piping hot. It may need a splash of water to loosen the sauce.

Tip 1: Using a large casserole dish helps to distribute the heat and thicken the sauce faster.

Tip 2: Chop the mushrooms to a similar size so they cook evenly.

Tip 3: I enjoy serving this stroganoff with brown rice and topped with fresh parsley. However, you could also serve this recipe with pasta, mashed potato and even noodles!

Nutrition