I don’t know if by now you all realised that I’m slightly addicted to mushrooms…pretty much all my recipes include this fantastic fungi and I can not comprehend how I lived most of my life without it.
In Brazil, mushrooms are not very popular and the only type available is a tiny, conserve like called ‘champignon’. Have you guys heard about it? Super expensive and not really great to be honest. So when I got here and get to taste the REAL thing, I was like: where was this thing hiding all my life? I was thrilled! I wanted to add it to everything I was cooking. So when I became vegetarian, it was obvious that I would just pretty much, just throw mushrooms at every possible opportunity.
And so there was the stroganoff. Such a comforting food. I remember when I was a kid and not matter how many times my mom made stroganoff, I would always be queueing excitedly to have another serve. Creamy, rich and down on nostalgia lane…Perfection!
But, let me tell you what I really love about this recipe. This recipe is extremely quick and easy is to make it. No soaking nuts, no long list of ingredients, no complicated methods, just really easy and quick cooking required and delicious food results. If you have been following me for a while, you probably, know that I’m the kind of cook (if I say so myself) that hates complicated cooking that requires more than 10 ingredients or will take just too much of my time. You know, I have quite a lot in my plate (sorry for the pun) and I bet you guys too, so why just not make it simple? Is it too difficult to ask for? I don’t think so.
So, I hope you enjoy this simplified, vegan, gluten-free recipe. I hope you like it as much as I do. Let’s get down to it!
- 1 can of organic full cream coconut milk
- 1 can of organic diced tomatoes
- 500g of chopped mushroom
- 1 small onion
- 1 large clove of garlic
- salt & pepper to taste
- Rosemary, oregano & thyme (to taste)
- ¼ tsp smoked paprika
- Olive oil
- Gluten Free Pasta
- In a large pan over medium heat, add 1-2 tbsp of olive oil. Add one finely chopped onion and a chopped garlic. Sauté until soft and then add the mushrooms.
- Add the salt and pepper now and the smoked paprika.
- Cook well until the bottom of the pan starts to stick and the mushrooms are caramelised (be careful not to burn them).
- Then, add the diced tomatoes (season with a tiny bit of sugar if needed in case the tomatoes are too acidic).
- After 15 minutes, add all the can of coconut milk and stir until it’s all well combined. Season with the herbs and taste for salt.
- Add the pasta to the sauce and add water as needed (don’t add too much water at once but rather add as you go, so the sauce doesn’t get too watery). Remember to mix the pasta through every now and then so it doesn’t stick in the bottom.
- The pasta will cook in the sauce and become really creamy and flavoursome.
- Once the pasta is cooked, serve and eat immediately.