AuthorLeah St John, CHN
RatingDifficultyBeginner

Chock full of health-promoting Crimini mushrooms, this dish is delicious and can be made in just over 30 minutes. Pair it with gluten-free pasta or a grain such as millet or quinoa, and you'll have a hearty and nutritious meal in no time.

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Yields6 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 2 lbs crimini (chestnut) mushrooms sliced
 2 medium red onionsdiced
 5 cloves of garliccrushed
 500 ml vegetable stock
 2 tbsp nutritional yeast
 2 tbsp organic gluten-free tamari
 1 tbsp balsamic vinegarsulphite free
 1 tbsp Worcestershire sauce
 1 tbsp onion powder
 ½ tbsp garlic powder
 ½ tbsp dried thyme
 ½ tbsp dried parsley
 ½ tbsp smoked paprika
 1 cup unsweetened plain coconut yogurt
 4 tbsp corn starch
 Fresh parsleyoptional, for garnish

1

Heat a large pan over medium heat with 2 tbsp of water, and sautee the mushrooms, onions, and garlic for 10 minutes. Add more water if they begin to stick.

2

Mix the corn starch with an equal amount of water, until it becomes smooth. Set aside.

3

Mix the remaining ingredients (except the parsley and corn starch), and add to the pan. Bring to a boil, and reduce to simmer. Allow to simmer for 10 minutes with the lid on, then add the corn starch to thicken.

4

Serve with gluten-free pasta or a grain such as quinoa, millet, or wild rice. Garnish with fresh parsley and season to taste.

Category

Ingredients

 2 lbs crimini (chestnut) mushrooms sliced
 2 medium red onionsdiced
 5 cloves of garliccrushed
 500 ml vegetable stock
 2 tbsp nutritional yeast
 2 tbsp organic gluten-free tamari
 1 tbsp balsamic vinegarsulphite free
 1 tbsp Worcestershire sauce
 1 tbsp onion powder
 ½ tbsp garlic powder
 ½ tbsp dried thyme
 ½ tbsp dried parsley
 ½ tbsp smoked paprika
 1 cup unsweetened plain coconut yogurt
 4 tbsp corn starch
 Fresh parsleyoptional, for garnish

Directions

1

Heat a large pan over medium heat with 2 tbsp of water, and sautee the mushrooms, onions, and garlic for 10 minutes. Add more water if they begin to stick.

2

Mix the corn starch with an equal amount of water, until it becomes smooth. Set aside.

3

Mix the remaining ingredients (except the parsley and corn starch), and add to the pan. Bring to a boil, and reduce to simmer. Allow to simmer for 10 minutes with the lid on, then add the corn starch to thicken.

4

Serve with gluten-free pasta or a grain such as quinoa, millet, or wild rice. Garnish with fresh parsley and season to taste.

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