Mushroom Stroganoff

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It’s all about cozy comfort food right now isn’t it?

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This dish fits the bill perfectly with earthy mushrooms in a creamy sauce, richly spiced with paprika.

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It’s a doddle to make, on the table in 30 minutes or less and it will do wonders to relieve the stresses of the day.

Use any mix of mushrooms you wish, and use non dairy cream for an even richer affair.

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Also who would have thought such a delicious, rich and creamy dish could be so low in calories yet so full of a wide range of vitamins and minerals. Check out the nutrition info below for a breakdown of the bonus health benefits of this dish.

Ingredients: Serves 4

  • 1 tsp oil (I use hemp), optional
  • 1 large onion (or 2 if smaller)
  • 2 tbsp non smoked paprika
  • 4 cloves of garlic
  • 600g (6 cups) mushrooms, sliced
  • 250ml (1 cup) vegetable stock (gluten free if necessary)
  • 2 tbsp vegetarian Worcestershire sauce (check ingredients for anchovies and gluten if necessary)
  • 250g (1 cup) plain, unsweetened non dairy yoghurt
  • A small bunch of chives

Method:

  1. Heat the oil (if using) in a large non-stick frying pan or cast iron skillet and soften the finely chopped onion for 5 minutes over a medium heat before stirring in the crushed garlic and paprika.
  2. Add the mushrooms and cook on a high heat, stirring, for about 5 minutes until lightly coloured and fragrant.
  3. Pour in the stock and Worcestershire sauce. Bring to the boil and allow to simmer for 5 minutes until the sauce thickens, then turn off the heat and stir through the yoghurt and the chopped chives. Make sure the pan is not on the heat to ensure the sauce doesn’t split.
  4. Serve over steamed brown rice or with pasta or potatoes and green vegetables.

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Nutritional Benefits

No saturated fat
No cholesterol
High in dietary fiber
Very high in iron
Very high in niacin
Very high in pantothenic acid
High in phosphorus
High in potassium
Very high in riboflavin
Very high in selenium
Very high in vitamin A
Very high in vitamin B6
High in vitamin C
I’m bringing this to the Virtual Vegan Linky Potluck –  http://wp.me/p4gISF-3dr
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102 Responses to Mushroom Stroganoff

  1. Miam miam! I can imagine tasting the mushroom stroganoff right now! I am curious about the brand you use for the vegetarian Worcestershire sauce since you are based in the UK. I’ve tried Annie’s Naturals, it was okay 😉

    • Poppy says:

      I wish I could send you some to taste for real 😀
      I use a brand called Biona which I really love, there used to be one made by Life Free From which was even better but they stopped making it 😦
      I’ve seen recipes to make a homemade version, I should try it, it would be much cheaper! 😀

  2. Looks delightful! 🙂

  3. Oooh i like this! Although I am a big believer that saturated fat is good for you, but I can definitely tweek this recipe to fit my lifestyle..bring on the full fat cream 🙂 Thanks for giving me inspiration!

  4. tworedbowls says:

    Oh, this looks too, too good. You’re right, comfort food is completely the order of the day these days. And can’t believe how healthy it is! This is going on my to-make list for sure. Thanks for posting! 🙂

  5. Yummo i want some now…drool!

  6. Looks fabulous and I love that you serve it with rice as a gluten free option. I did something tonight with spaghetti squash for the same reasons! Thanks,

  7. VegCharlotte says:

    Perfect timing! I was just thinking I should try to find a vegan stroganoff recipe! Looks yummy.

  8. Ally says:

    This looks scrumptious! It is a very hot Spring day here today but I still feel like eating your stroganoff.

  9. Ani says:

    This looks tasty and perfect for fall!!

  10. So simple and yet looks super tempting and creamy and mushroomy.. Awesome stuff Poppy!

  11. This looks and sounds just perfect!! It’s definitely going on my to make list!

  12. Hi Poppy! I am looking forward to trying this dish – it looks simple yet, as you said, definitely comfort food. I cannot get vegan yoghurt up here – do you think unsweetened soy milk would work – maybe with a bit of vinegar to imitate a buttermilk? If not, what would you suggest – maybe a cashew cream?

    • Poppy says:

      Hi Julie, thank you for coming by and for your comment.
      Really glad to hear you are going to try this out, I hope you’ll love it as much as I do!
      A nut or soy cream would be your best (and delicious!) replacement for the yoghurt. I make this a lot and have used almond cream and soya cream with great results. I would avoid the soya milk/vinegar as you could end up with a curdled sauce.
      I hope that helps.
      Poppy 😀

  13. Lisa says:

    looks delicious! I was just the other day thinking about whether there was such a thing as mushroom stroganoff, the idea of it sounds really good – and this looks perfect! I’m definitely going to try it.

  14. beautycalyptique says:

    ha! 😀 I just posted my take on it yesterday morning (sans detailed recipe, just the quick how-to) – it’s comfort food at its best! nomnom

    • Poppy says:

      Oh wow, I’m coming to check that out 😀

      • beautycalyptique says:

        ah, I see you did 😉
        since I’ve found a really good vegan wine maker who offers wine low on histamine, I could cook it again 😀

      • Poppy says:

        😀
        How fab you’ve found a vegan wine maker, I have images of wonderful artisan wines made up in the mountains!
        My local supermarket marks which wines are vegan so it’s much easier for me now to find wine than it used to be 😀

      • beautycalyptique says:

        wow, that’s cool for you! “normal” supermarkets don’t offer this service (or vegan wines) here in berlin.

        and you’re right about the mountains 😀 it’s from the region of rhinehesse, rivers meandering between hills and mountains, really green and lush, with cute villages 😉

      • Poppy says:

        It sounds like such a wonderful place! I’d much rather have that available than supermarkets!! 😀

      • beautycalyptique says:

        well, I’m not living there neither 😉

  15. I haven’t made stroganoff in forever! I like it with tempeh thrown in there too 🙂
    Yours looks gorgeous.

  16. renlikesred says:

    That looks delicious!!

  17. Oh, I love stroganoff! I do a dairy-version of mushroom stroganoff, but I think I’ll have to give your recipe a try as well. Looks delicious!

  18. ohlidia says:

    Oh Poppy! How gorgeous is that dish?! I just had to pin it!

  19. OOh, this looks scrumptious! I am so excited to try this – I bet the kitchen smells amazing while this is cooking!

  20. Yum! It looks soooo creamy and warm and comforting … and I want it right now 🙂

  21. This looks fantastic Poppy!! I love mushrooms and they’re so good for you!!

  22. I used to LOVE my mom’s beef stroganoff (the only time I ever liked red meat). This looks so delicious – and reminds me of her comfort food. I’ll have to try it out!

  23. debbeedoodles says:

    Hummmm… Meatless Monday?!?… 😉

  24. Made this tonight – everyone loved it – thanks for the recipe:)

  25. Yum! I’ve always loved mushrooms and anything in a creamy white sauce. Great post and good nutritional guide too!

  26. Sophie33 says:

    I make it nearly the same way but use soy cream instead of the soy yoghurt,…I. Love it too. MMMMM.

  27. sophiazerg says:

    WOW! Looks so delicious, my mouth is watering! It’s really fantastic how healthy your version is, Poppy. Definitely saving this one. 😉

  28. I made this for dinner tonight with pasta Poppy – it was heavenly!!! My husband tells me to give you his thanks. We loved it!! Celeste 🙂

  29. Looks and sounds wonderful! I make my Stroganoff also with some finely sliced and stirred seitan, but I like a lot your idea of a pure mushroom version. Yum!

    • Poppy says:

      I bet seitan is delicious and makes it more hearty and filling! Someone else mentioned using tempeh in it too. I will try using both for sure! 😀

  30. dweezer19 says:

    This looks so tasty. Wish my family loved mushrooms as much as me!

  31. Paul says:

    Suzanna made a slight revision of this on Friday. It was good. Thanks.

  32. Robyn says:

    I made this last night and it was amazing… I used a cashew cream and almond milk blend for the yoghurt instead to keep it soy free but it was so amazing. It used to be my favourite food. I wish I thought to just do it sans meat! Super easy and ready in 20.

  33. sp00ned says:

    I made this last night and it was unbelievable. I used a cashew cream and almond milk blend instead of yoghurt so it’s no on point but it was amazing. Clean and simple, and even my meat counterpart wanted it.

    • Poppy says:

      That’s so amazing to hear! Thank you for the feedback 😀 the cashew/almond blend sounds lovely. I’m so glad you enjoyed it 😀 😀 😀

  34. leggypeggy says:

    This recipe looks fantastic. We’re not vegan but have friends who are. I can see this being a perfect recipe to serve to them. Thanks so much for stopping by and liking my blog, which led me to yours.

    • Poppy says:

      Hello Peggy! Thank you for your comment. This is definitely a recipe that suits vegans and omnivores alike, I’m often told that the mushrooms make it ‘meaty’. I really hope your vegan friends love it, and you too. 😀

  35. That looks really good. I look forward to cooking again, but it feels so good to eat nothing but fruit!

  36. Pamplemousse says:

    Yumm!!! I LOVE mushrooms! Cannot wait to try this recipe and feed it to my family!!!

  37. foodienelly says:

    This looks delicious. I wonder if would work with Quark, rather than the yoghurt….? I’m going to give it a go this weekend!

  38. I ❤ mushroom! I'm not even vegetarian and this looks so good! Thanks for popping by my blog! Hope you try out the Chinese mushroom rice!

  39. Pingback: Top 10 Posts of 2013 | Poppy's Patisserie | Bunny Kitchen

  40. rosaelenad says:

    I cooked it for dinner. Yummy! I adapted it to the ingredients that I have at home. Thanks for the recipe.

  41. Pingback: Bunny Kitchen in the New Domu Online Cookbook | Bunny Kitchen

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