Mushroom Stroganoff

Hello dear reader,

This is a quick and tasty little recipe for Mushroom Stroganoff. I got this recipe years ago from a very good friend who I have now sadly lost touch with.  Although I have adapted the recipe over the years, I still always think of her when I make this.

Mushroom stroganoff

Stroganoff is named after the highly successful Russian Stroganov family, who rose from humble beginnings as peasants to become the richest family in Russia. Although their family line has now died out, the dish named for them is still popular around the world. Traditionally Stroganoff is made from strips of beef, with a spiced and sour sauce, and served with thin crisp potato sticks.

Swapping the beef for mushrooms makes it veggie-friendly and swapping the sour cream for natural yogurt keeps the calories down.

Mushroom Stroganoff – recipe
– 250g mushrooms
– 2 onions
– 4 cloves garlic
– 1 tbsp oil (I use cold-pressed rape-seed oil as it is produced locally to me)
– 1 tbsp flour
– 2 tbsp paprika
– ½ cup vegetable stock
– 3 tbsp low-fat natural yoghurt

1) Cut the mushrooms into quarters, slice the onions and grate the garlic.

Mushroom stroganoff ingredients

Mushroom stroganoff ingredients prepped

2) Fry the onion in the oil over a medium heat for about five minutes, until soft. Add the mushrooms and sweat down for a couple of minutes. Add the garlic and cook another minute.

Mushroom stroganoff - fry mushrooms and onions

3) Add the flour and paprika and mix through

Mushroom stroganoff - add spices

4) Add the stock and cook for about 10 minutes until thick

Mushroom stroganoff - add stock

5) Remove from the heat and stir in the natural yoghurt.

Mushroom stroganoff - add yoghurt

Serve with the accompaniment of your choice.
Mushroom Stroganoff is incredibly versatile and works well with chips, fries, pasta, rice, baked potatoes, or even as the filling in crepes or pancakes.

Mushroom stroganoff



P.S. I am entering this into Chris’s Foodie World Cup bloggers challenge, as Russia are playing today (22nd June 2014).

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  1. Patricia Curran says:

    Oh my Vohn, this is another delicious suggestion. I am going to make it for the end of term dinner for the kids. I’m starting to get a bit anxious about cooking for you in July!!!!

    • Aw thanks Trish! This isn’t one I could ever make for the kids, as my youngest is a despiser of all things mushroom. She still talks about the day I tried to poison her with homemade mushroom soup – she thought it was delicious until she found out what was in it! I’m enjoying mushrooms again now I am an empty-nester! I’m so looking forward to July and I’m sure your food will be delicious! x

  2. Soured cream is more authentic, but these days I also use thick Greek style yogurt for making beef Stroganoff. One of my top favourites of the Russian cuisine. Glad you have picked a Russian recipe for the world cup challenge!

    • Thought you might like this one Galina and glad you approve of my changes! It is always a nervous thing making changes to traditional recipes from other countries. 😉

  3. I have never made this and it looks fab! So creamy, rich and satisfying. You must have enjoyed it very much. Very nice recipe Vohn!

    • Aw thanks Alida. You should definitely give it a go. It is one of those recipes I come back to time and again. x

  4. This looks so delicious and good thinking to make it veggie and lighter. I really like that.

    • Oh thanks Chris. I love to revamp recipes to make them healthier. Then I can eat as much as I want! 😉

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