Best Vegan Mushroom Stroganoff

This 30-minute creamy Vegan Mushroom Stroganoff recipe featuring fresh mushrooms is so easy to make in one pan and goes with rice, pasta or potatoes. This GF dish is perfect for Thanksgiving feast. 

– 12 oz mushrooms – ½ large onion  – 2 cloves garlic  – 2 tablespoon vegan butter or olive oil – 1 ¼ teaspoon arrowroot or cornstarch or 1 tablespoon all-purpose flour – ¾ c vegetable broth – 1 teaspoon Dijon mustard – ¾ teaspoon smoked paprika – 5 tablespoon full fat coconut milk – ½ teaspoon salt – ¼ teaspoon pepper – 2 tablespoon parsley

Wash your Chanterelles under a cold water. Let the mushrooms drain in a colander. If you're using Portobello mushrooms you can wipe the caps clean with the damp paper towel. Place mushrooms on a cutting board. Cut a thin slice off the bottom of each stem and quarter the mushroom.

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