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Creamy mushroom and pepper medley

Ingredients for 4 portions

  • 4 tbsp. olive oil
  • 1 red onion, peeled and chopped
  • 1 green pepper, peeled and chopped
  • 1 red pepper, peeled and chopped
  • 1 courgette, trimmed and chopped
  • 2 tsp. smoked paprika
  • 2 tbsp. Kikkoman Tamari gluten-free soy sauce
  • 500 g mixed mushrooms, eg button, shitake mushrooms, chestnut, sliced
  • 200 ml coconut milk
  • freshly ground black pepper
  • snipped chives, to garnish


Preparation time: 45 mins

Heat half the oil in a wok or large frying pan, add the onion and fry over a low heat for 10 minutes until softened. Add the green pepper, red pepper and courgette, sprinkle over the paprika and fry for a further 5 minutes.

Add all the mushrooms and stir in the Kikkoman Tamari Gluten-free soy sauce. Cover the pan and simmer for 10 minutes.

Stir in the coconut milk, season with freshly ground black pepper and cook for a further 5 minutes or until piping hot. Serve at once with the snipped chives sprinkled over.


Use any selection of mushrooms available, slicing or quartering larger ones but leaving small ones whole.