Creamy Mushroom and Pepper Medley

Creamy Mushroom and Pepper Medley

This versatile vegetarian recipe is healthy and simple to prepare. Serve with noodles, rice or polenta and a splash of Kikkoman! Gluten-free too.

  • Serves4
  • Preparation Time15 mins
  • Cooking Time30 mins

Nutrition per serving

  • Energy233 Kcals
  • Protein4.7g
  • Carbohydrates9.1g
  • Sugars7.4g
  • Fat20.3g
  • Saturated Fat9.1g
  • Salt1.3g


  • 4tbsp 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
  • 2tsp smoked paprika
  • 2tbsp Kikkoman Tamari Gluten-free soy sauce
  • 500g mixed mushrooms, eg button, shitake mushrooms, chestnut, sliced
  • 200ml coconut milk
  • Freshly ground black pepper
  • Snipped chives, to garnish


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.