Mushroom Stroganoff

Ingredients

• 12 oz mushrooms, sliced
• 1/2 large onion, minced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 3/4 tsp cornstarch
• 3/4 cup vegetable broth
• 1 tsp Dijon mustard
• 3/4 tsp smoked paprika
• 5 tbsp full‑fat coconut milk
• 1/2 tsp each salt & pepper
• 2 tbsp parsley, chopped

Instructions

1. Melt the olive oil in a skillet over medium heat. Add the onion and cook until translucent, 7–10 minutes.
2. Add the mushrooms and cook another 7–10 minutes until their liquid evaporates and they turn lightly browned.
3. Stir in the garlic and cook for 30 seconds.
4. In a small bowl, mix the cornstarch with the mustard and seasonings, then whisk in the broth until smooth.
5. Pour this into the skillet and simmer until the sauce thickens.
6. Stir in the coconut milk and adjust seasoning with salt and pepper.
7. Serve over mashed potatoes, pasta, or rice, and finish with parsley.