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


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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

How to Make Mushroom Stroganoff


  • 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.

Printable Recipe Card

About Mushroom Stroganoff

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

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