Do something different than the traditional nut roast.

Christmas Vegan Mushroom Stroganoff

Christmas Vegan Mushroom Stroganoff

Serves 4


100g dried shiitake mushrooms

1tsp vegetable oil

1 red onion, sliced

1tsp paprika

500g mixed mushrooms, sliced, e.g. oyster, Portobello, enoki, straw, shimeji

2 cloves garlic, crushed

100ml Nature’s Charm Evaporated Coconut Milk

1tbsp fresh parsley, chopped

Salt and Pepper, to taste


1. Soak the dried shiitake mushrooms in boiling water until re-hydrated. This should take about 20 minutes. Once soaked, drain the water reserving 300ml.

2. Heat the vegetable oil in a large pan and over a medium heat add the red onion and paprika. Cook until soft.

3. Add the dried shitake mushrooms and the garlic to the pan and fry for 1-2 minutes or until the mushrooms begins to soften. Add the reserved 300ml of water from the mushrooms and simmer for 5-10 minutes until the mushrooms are cooked.

4. Add the Nature’s Charm Evaporated Coconut Milk and continue cooking for a further 2-3 minutes until thick and glossy.

5. Turn off the heat and add the fresh parsley. Season with salt and pepper to taste and then serve with rice.

Recipe courtesy of Wing Yip. 

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