Serves: 4
Cooks in: 20 mins
Difficulty: 3/10
Can be gluten free


2 tbs Olive Oil 

450g Chestnut or Closed Cap Mushrooms (large ones cut small)

1 Onion, chopped fine

2 cloves Garlic, minced 

Few Springs Thyme 

1 tbs Plain Flour/GF Flour

Juice & Zest Lemon 

1 tbs Wholegrain Mustard 

1/2 cup/125ml Vegetable Stock 

1 cup/250ml Oat Crème Fraiche/Non Dairy Cream/Coconut Milk 

Big Handful Fresh Parsley 

Serve with 

Rice or Pasta 

Toasted Almonds 

Add the oil to a large saucepan placed over a high heat. When the pan is hot add the mushrooms, sauté for 6-8 minutes stirring often. You want the mushrooms to get golden & release lots of their water.  

When the mushrooms are golden, turn the heat down & add the butter followed but the onion, garlic & thyme. Cook for a few minutes until the onions have softened. 

Stir in the flour, then deglaze the pan with the stock, oat cream, lemon & mustard. Turn the heat down low.

Pop a lid on the pan and let the stroganoff bubble away for 15 minutes. 

Just before serving stir through chopped parsley. 

Serve with rice or pasta, I like to garnish with toasted almonds.