Creamy Mushroom Stroganoff
Creamy Mushroom Stroganoff
Mushrooms are nutritional powerhouses, rich in essential nutrients like selenium, copper and potassium, which support immune function, red blood cell production and healthy blood pressure. They are one of the few plant-based sources of vitamin D, critical for bone health and immune resilience, especially when exposed to sunlight. Packed with beta-glucans, mushrooms help modulate the immune response, making them beneficial for fighting off infections and reducing inflammation.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- 1½ cups veggie stock
- 2 tbsp tamari
- ¼ cup gluten-free flour
- 1 tsp Dijon mustard
- 550g mixed mushrooms (eg cremini, shiitake, maitake, oyster, enoki, chanterelle, portobello)
- 2 large leeks or a large onion
- 2 tbsp extra virgin olive oil
- 5 garlic cloves, minced
- 1 tbsp fresh thyme, roughly chopped, extra for topping
- 400mL tin full-fat coconut milk
- 2 tbsp tahini
- Sea salt & pepper, to taste
- 1 tsp paprika
- 340g gluten-free pasta (or rice)
- Fresh parsley, thyme & parmesan, to garnish
Method
- In a medium bowl, whisk together veggie stock, tamari, flour and Dijon mustard until smooth with no lumps.
- Clean mushrooms, then slice or tear them into pieces.
- Trim leeks and cut horizontally, then chop into pieces. Wash in a bowl of water and drain.
- In a large, deep frying pan, heat some olive oil over medium heat and sauté leeks, mushrooms, garlic, and thyme until golden and cooked through
- Pour the veggie stock mixture into the pan and stir. Bring to a simmer, then stir through coconut milk, tahini, sea salt, pepper and paprika. Simmer for 10 mins until thick and creamy.
- Cook pasta according to the packet.
- Add pasta to mushrooms and gently toss. Serve topped with fresh herbs and shredded parmesan.
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