Coconut Mushroom Stroganoff

Serves 4 | ~25 minutes

Ingredients

• 2 tbsp olive oil

• 1½ lb mixed mushrooms, quartered (cremini + oyster are great)

• 1 large shallot, thinly sliced

• 1 tsp sea salt

• 3 cloves garlic, minced

• 2 tbsp flour (or GF flour if needed)

• 3 cups vegetable broth

• 1 cup full-fat coconut milk

• 2 tsp Dijon mustard

• 1 tsp liquid aminos or soy sauce

• 1 tsp dried thyme

• 8 oz egg noodles (or gluten-free pasta)

• Fresh cracked pepper, parsley to serve

Directions

1. Brown the mushrooms
   Heat oil in a large skillet over high heat. Add mushrooms, shallot, and salt. Cook 6–8 minutes until mushrooms release moisture and develop deep golden color.

2. Build the base
   Add garlic and sauté 30–60 seconds until fragrant. Sprinkle in flour and stir to coat; cook 1 minute to remove raw taste.

3. Create the sauce
   Slowly add vegetable broth, scraping up browned bits. Stir in coconut milk, Dijon, liquid aminos, and thyme.

4. Cook the noodles
   Add noodles directly to the skillet. Bring to a gentle boil, then simmer 8–10 minutes, stirring frequently, until noodles are tender and sauce thickens.

5. Finish & serve
   Remove from heat. Taste and adjust salt or aminos. Top with parsley and cracked pepper.

Optional Flavor Boosts (highly recommended)

• Squeeze of lemon at the end → balances coconut richness

• ½ tsp smoked paprika → adds subtle depth

• Nutritional yeast (1–2 tbsp) → extra umami + creaminess