Mushroom Stroganoff Dairy & Gluten Free!

Mushroom Stroganoff. DEGF

Mushrooms! Yum! For a vegetarian or a vegan, mushrooms are one of those ‘meatier’ foods which you can actually sink your teeth into and chew! This stroganoff will allow you to do just that and savour all the goodness these fungi bring! Mushrooms are able to produce their own Vitamin D 🙂 when exposed to sunlight! If you’re able to leave your mushrooms outside for an hour or two to soak up the sun, this can be an ideal way to get Vitamin D. It has been found that even storing mushrooms in the fridge for up to a week after they have produced Vitamin D does not deplete their stores! 🙂 Mushrooms also contain good doses of various vitamins and minerals including the B Vitamins Riboflavin, Niacin, Biotin, Folate and Pantothenic Acid which are essential for cell metabolism. As well as being low fat and containing fibre, mushrooms also contain the essential trace element chromium, and a sizeable amount of copper and selenium. I am getting hungry Iooking at the pictures now! I wonder if I could persuade my husband to make this for dinner?! He did make me yummy porridge this morning for breakfast in bed! 🙂


  • Coconut oil
  • 2 medium onions sliced
  • 200g mushrooms sliced (I used chestnut mushrooms)
  • 1/2 teaspoon salt (I used pink Himalayan)
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 teaspoon garlic (granules or salt)
  • 200ml unsweetened carton coconut milk
  • 2 teaspoons chia seeds


  1. Sauté the onions in just enough coconut oil until turning opaque. Move the onions to one side of the pan.
  2. Add the mushrooms to the pan with the salt, pepper, thyme and garlic (if your pan is small you might want to add the mushrooms in batches so you have enough space not to crowd them).
  3. Sear the mushrooms until golden brown on both sides.
  4. Once the mushrooms are done, add the milk and stir the mixture until the liquid begins to darken. Leave to cook through for five minutes.
  5. Sprinkle the chia seeds over the pan and gently stir so they are all submerged. Cook for 5-10 minutes until most of the liquid has been absorbed.
  6. Enjoy!

Serving & Storing

  • Serve with your favourite grain such as brown rice, quinoa, millet.
  • Use as a topper for crusty bread.
  • Store covered in the fridge for up to three days.
  • Delicious cold too!

No Comments

  • The Healthy Secret Identity 24th February 2015 at 18:48

    That tip blew my mind off! As from today, I’ll leave my mushrooms to soak up the sun before cooking them! Thank you 🙂

  • Life Diet Health 24th February 2015 at 21:23

    Andrea I know… isn’t that so amazing! 🙂 I just need some sun now though! 😛


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