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)
  • 1
    red onion, diced
  • 2
    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

How to Make Mushroom Stroganoff


  1. Place mushrooms, onion, garlic in a pan and cook for several minutes to allow the mixture to soften.
  2. Add stock, tomato paste and lemon juice and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes more.
  3. Blend 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.
  4. Just 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.

Printable Recipe Card

About Mushroom Stroganoff

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

Show 4 Comments & Reviews

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