Mushroom Stroganoff

27 December 2018

A traditional creamy plant-based alternative to the beef classic that has a lower fat and calorie content but retains maximum flavour.


Nutritional highlights

Mushrooms contain varying degrees of protein, fibre and B vitamins which help to support the immune system and prevent cell and tissue damage. Using an assortment of mushrooms maximises the benefits of each variety; white button mushrooms are one of the few plant-based sources of Vitamin D, whereas Portobello mushrooms are high in B vitamins which are important for good cognitive health. 

Ingredients list

(Makes 2 servings)
Preparation Time: 10 minutes
Cooking Time: 20 minutes

  • 1 tbsp olive oil
  • 1 red onion (sliced)
  • 2 garlic cloves (crushed)
  • 1 tsp paprika
  • 500g mixed mushrooms (chestnut, button, Portobello)
  • 500g plain plant-based yogurt
  • 1 tbsp Dijon mustard
  • Chopped parsley
  • Ground black pepper
  • (wild rice, to serve)


Start by heating the oil in a pan over a gentle heat and add the onion and garlic, cook until softened, about 5 minutes. 

Add the paprika and mushrooms and simmer for a further 10 minutes until the mushrooms are just tender.

Stir in the yoghurt, mustard, pepper and parsley. 

Simmer for 5 minutes and serve with cooked wild rice. 

Calories:  Fat:  Saturates:  Total Sugar:  Salt: