Mushroom Stroganoff

Muneeza Mushroom Stroganoff

Author Muneeza


  • 2 onions
  • 6 cloves garlic peeled & chopped
  • 1 knob ginger
  • 6-8 cups of mixed mushrooms chopped
  • 6 tbsp coconut aminos
  • 1 cup coconut milk
  • 1/2 cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • Herbed Salt Trocomare brand, to taste
  • Veggie Pepper (Frontier Organic branto taste


  1. Water saute the onions, garlic and ginger with about ½ cup filtered water. You can use a little oil if you prefer, but I did not use any oil in this recipe. Add the mushrooms, saute a little longer, until they are soft. Add a little more water (¼ cup), if needed. The mushrooms start to release their own water, which usually makes adding more water unnecessary. Then add the coconut aminos, coconut milk and all the seasoning. Cook until soft and all ingredients are well mixed together. Usually another 5 - 7 minutes.

Recipe Notes

Serving ideas: serve with chickpea rice, pasta, use as a taco filling or paired with a beautiful green salad (my favorite way)