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- 1 kg chestnut mushrooms (roughly sliced)
- 2 red onions (diced)
- 4 garlic cloves (crushed)
- 800 mL coconut milk
- 2 tsp. Dijon mustard (good quality)
- 2 tsp. paprika
- 1 lemon
- 1 handful fresh parsley
- 3 Tbsp. olive (/coconut oil)
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|Calories580Calories from Fat450
|% DAILY VALUE
|Calories from Fat450
|% DAILY VALUE
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Karen Scott a year ago
Very tasty. Will definitely make it again.
Natasha Wainaina 2 years ago
I ran out of Dijon mustard so didn’t add it this time. It was still tasty but that’s a key ingredient, arguably. I would have preferred for mine to be a bit thicker, but that’s because I chose to add spinach to it. Easy to make and delicious with mash potatoes
Albina Khad 3 years ago
Tasted okay. The proportions of ingredients were not right. Was too sour from lemon.
Daniel Mccarragher 3 years ago
Very nice, easy to make. I had it with brown rice
Dawn Rogers 3 years ago
I used smoked paprika and half a lemon and whatever mustard I had to hand. I also chucked in some thyme and cashew nuts plus nutritional yeast. Turned out great. Next time I think I’d only use one can of coconut milk and use another plant milk instead of the two stated in the recipe. Oh and I cooked the mushrooms separately and drained them as they leave a lot of water behind in the pan. Thanks for the recipe!
Miranda Bruce-Mitford 4 years ago
I lined up all the ingredients, then found I only had a few mushrooms and the paprika pot was empty! Instead of giving up I added harissa paste and sun dried tomatoes. It may have been different from the original recipe but it was delicious!
Hi Suzi! 4 years ago
Great recipe 😊 I’ve done this a few times now, and add a red pepper
Anna Murray 4 years ago
So delicious! I added some thyme and 2 teaspoons of nutritional yeast to soften the coconut taste. Very simple and yummy
Ian Storey 4 years ago
Simple and excellent! I upped to 2 tablespoons of good quality dijon mustard, a little extra paprika, and added cashew nuts 5 minutes before removing from the heat for extra taste and bite, goes well with the creaminess of the coconut milk!
Josie Wilson 4 years ago
It was nice! Quite tasty. Easy to make.
Ana Rita F. 4 years ago
simples and with lots of flavour 😍
Shaw Kidd 5 years ago
Just used normal mushrooms but tasted excellent.
Dizzanne B. 5 years ago
This is super yummy! Easy to make and perfect for dinner on a chilly night.
thomas 5 years ago
It tasted really well. i made 2 servings instead of 4, so halved the amount of mushrooms. I accidentally used the normal amount of mustard, paprika and lemon juice. To help the mushrooms cook faster i added a bit of water instead of oil at the start and added the onion and garlic a little later. The serving size for 2 (plus brown rice) was too small for us.
Mhairi MacIsaac 5 years ago
Really delicious recipe, would make again!
Aliona Kotuseva 5 years ago
i was worrying it's gonna be a bit too mushroomy but it turned out perfectly delicious
Dawn Winchurch 5 years ago
absolutely fantastic.amazing flavours. i will definitely be making this one again.
Taylor 5 years ago
I took on board some of the other comments before trying this, so only used 1 can low fat coconut milk, and half a lemon. This made it easier to thicken and kept the coconut flavour to an undertone. Didnt have dijon mustard to used honey wholegrain, also cut the coconut oil WAAAAAY down, 3 tbsp? no way! Used half a tbsp and was totally fine, making it under 200 cals per portion! Really tasty and will make again as so easy
Calender 5 years ago
It was nice but just a little too much coconut flavour. I think I'll try mixing it with another milk next time.