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Recipe: Vegan Mushroom Stroganoff

This quick and creamy mushroom stroganoff is sure to be a hit at dinner time. The Nature’s Charm Evaporated Coconut Milk helps give it that creamy texture, but also means that this dish is Vegan.


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

Cooking Method

Serves 4

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 shiitake mushrooms, the mixed 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.