Gluten and Dairy Free Mushroom Stroganoff

Gluten and Dairy Free Mushroom Stroganoff

Course Main Course
Servings 2 people


  • 300 g button mushrooms sliced
  • 1 tablespoon olive oil
  • 1 onion finely diced
  • 1 garlic clove minced
  • 1 tablespoon tomato puree
  • 30 ml red wine
  • 150 ml dairy free cream
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • salt and pepper
  • 150 g rice


  • Bring a large pan of salted water to the boil and cook the rice until tender, about 12-15 minutes
  • In a shallow pan heat the olive oil over a medium heat
  • Add the onions, mushroom and garlic
  • Cook until soft and the moisture from the mushrooms has evaporated
  • Stir in the tomato puree, paprika and thyme
  • Cook for 2 minutes
  • Pour in the red wine and dairy free cream
  • Bring to the boil and simmer for a couple of minutes until the sauce has thickened
  • Season with salt and pepper
  • Serve with the rice
Keyword mushroom