Mushroom Stroganoff

Daily Inspiration S


A wonderful vegetarian version of traditional stroganoff. A great accompaniment to a green vegetable or salad.

★★★★★ 2 votes
20 Min
20 Min
Stove Top


1 1/4 lb
mixed fresh mushrooms (cremini, chanterelles, porcini, oyster, baby portobello)
red onion, diced
garlic cloves, crushed
2 c
vegetable stock
1 Tbsp
tomato paste
2 Tbsp
fresh lemon juice
scant tablespoon cornstarch
2 Tbsp
cold water
1/2 c
low-fat plain yogurt
3 Tbsp
fresh parsley, chopped
freshly ground black pepper
cooked brown or white rice or egg noodles


1Place mushrooms, onion, garlic in a pan and cook for several minutes to allow the mixture to soften.
2Add stock, tomato paste and lemon juice and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes more.
3Blend the cornstarch with the water in a small bowl and stir into the mushroom mixture. Return to a boil, stirring constantly, and cook until the sauce thickens. Reduce the heat and let simmer for an additional 2 minutes, stirring occasionally.
4Just before serving, remove the pan from the heat and stir in the yogurt, making sure that the stroganoff is not boiling or it may separate and curdle. Stir in 2 tbsp. of parsley and season with pepper. Transfer the stroganoff to a warm serving dish, sprinkle with remaining parsley, and serve at once with brown or white rice or noodles. Serve with a crisp green salad.

About Mushroom Stroganoff

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy