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Karen Scott: "Very tasty.
Will definitely make it again." Read More
11Ingredients
30Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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)
- pepper
- salt
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat450 |
% DAILY VALUE |
Total Fat50g77% |
Saturated Fat43g215% |
Trans Fat |
Cholesterol |
Sodium300mg13% |
Potassium1570mg45% |
Protein14g |
Calories from Fat450 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber11g44% |
Sugars14g |
Vitamin A25% |
Vitamin C80% |
Calcium10% |
Iron50% |
* 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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Reviews(19)
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.
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!
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!
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.
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.