Very nice, easy to make. I had it with brown rice

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!

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!

Great recipe 😊 I’ve done this a few times now, and add a red pepper

So delicious! I added some thyme and 2 teaspoons of nutritional yeast to soften the coconut taste. Very simple and yummy

This was awesome. I used almond milk instead of coconut, turned out amazing. The best vegan dish I have done so far!!!

Excellent and easy. Kept it in the fridge for some days to have with some pasta whenever I felt hungry

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!

It’s really good, especially with rice!

It was nice! Quite tasty. Easy to make.

simples and with lots of flavour 😍

very nice! fresh and full of flavour! simple. ;)

Really delicious. Changed up some of the quantities as there was only 3 of us and only used 1 can of coconut milk and it thickened really nicely. Will definitely make again!

Just used normal mushrooms but tasted excellent.

This is super yummy! Easy to make and perfect for dinner on a chilly night.

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.

Not too bad. Easy to make

Really delicious recipe, would make again!

i was worrying it's gonna be a bit too mushroomy but it turned out perfectly delicious

Yummy. Make sure you have enough mushrooms though. Supermarkets typically sell Chesnut Mushrooms in 250g packs so you need 2 packs if making it for 2 people, 4 packs for the full recipe serving.

absolutely fantastic.amazing flavours. i will definitely be making this one again.

reeeeally tasty. i used a bit if other spices to make it tasty. the prominent lemon juice was just delicious. one thing i did different: i heated the onions, set them aside, and only then cooked the mushrooms (which released a lot of water that i took away). will definitely cook again!

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

Yummy but watch you dont out to much mustard

It was nice but just a little too much coconut flavour. I think I'll try mixing it with another milk next time.

Tasty and easy recipe. Ive added nutmeg and I think ill use a bit less lemon juice next time.