Simple Mushroom Stroganoff *Gluten & Dairy Free*

Serves 2

Each serving contains approx 140 calories, excluding any sides you have.


  • 400g Mushrooms (can use Button, Chestnut, Portobello, or any kind you like, or even mixed)
  • 3 Garlic cloves, crushed
  • 1 Vegetable stock cube1 litre Water
  • 1 tbsp Fresh thyme leaves
  • 1 tbsp Fresh parsley leaves
  • 2 cups Hazelnut milk
  • 1/2 tsp Cornflour
  • Salt & black pepper
  • (Optional) Any greens you like – I added sugar snap peas but you can add spinach, peas or anything else.
  • (Optional Sides) Rice, Baked Potato, Bread etc



  1. Chop mushrooms, and panfry on a medium heat with a small amount of olive oil (You can water fry here instead if you are watching you oil intake).
  2. Add crushed garlic
  3. Add green veggies, if you are using them
  4. Once mushrooms and garlic are cooked, crumble stock cube directly onto them in the pan and stir for a minute or two to allow the flavours to melt into the mushrooms.
  5. Add half of the hazelnut milk and stir
  6. With the remaining hazelnut milk, mix with the cornflour in a small bowl / cup to form a paste. Add this to the pan and mix.
  7. Season with salt & pepper, and add the fresh herbs.
  8. Cook on a high heat for ten minutes or until the sauce has thickened.
  9. Taste and adjust seasoning if required.
  10. Serve with any sides of your choosing

Great served with rice, baked potatoes or on top of toasted bread as a bruschetta.

For a gluten free bread recipe, check out my previous post:
Feel free to tag me on Instagram (@purely_vic), I would love to know how you found the recipe or if you made any variations.
Don’t forget to like, comment, share and follow below ☺️


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