With a selection of different mushrooms, some garlic, shallots and crème fraiche, this Mushroom Stroganoff recipe is a creamy and comforting vegetarian meal that will help you to cut down on meat and you won't even miss it. Serve it with rice, on a baked potato or add the leftovers to quesadillas.
In a bid to eat less meat and to lower our calorie intake a little bit, we have been eating a lot more mushrooms. Not only do they have a really meaty texture, but they are super low in calories and can really bulk out a meal making you feel fuller for less.
The key to making this Stroganoff a weeknight winner is to use as many different kind of mushrooms that you can find.
Don't just stick to plain white mushrooms, as there are so many out there with such different textures and flavours. The creme fraiche makes it super creamy and a spoonful of mustard adds a lot of extra flavour.
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Why you will love it
- Ready in under 10 minutes
- Under 170 calories per portion
- Easy to adapt to make vegan
- Can be served lots of different ways
- Very cheap to make
Ingredients needed
- Mushrooms - The key to this dish being the best it can be is to use a selection of different mushrooms. We have some options below on what ones to use.
- Shallots - You could finely dice a standard brown onion, but we really like the sweetness of shallots.
- Garlic - Fresh is always best, but you could save some time and use chopped garlic from a jar.
- Creme fraiche - This is what makes the mushroom stroganoff really creamy. We used 0% fat to keep it lighter, but you can use full fat if you like.
- Mustard - This adds a burst of flavour to the stroganoff. We used wholegrain, but you could use Dijon if you prefer.
- Paprika - This adds a really delicious smokiness to the stroganoff.
- Parsley - It is quite a heavy dish, but parsley adds some freshness to it.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Put a little olive oil in a large non stick frying pan and add the roughly chopped mushrooms, finely chopped shallots and minced garlic. Gently cook over a high heat for 5 minutes, stirring ever minute, until the shallots have softened.
Two: Turn the heat off and add the creme fraiche, mustard, paprika and salt and pepper.
Three: Mix well.
Four: Serve on rice with parsley.
What mushrooms to use
We are a little bit mushroom obsessed at the moment. They are so versatile and we are loving discovering all the different ones out there now that supermarkets are starting to stock more than the basic type.
This recipe uses button, shittake, oyster, mini portobello, wild and chestnut mushrooms and that gives this dish so much texture and flavour. But you can use any mushrooms.
Don't like mushrooms?
Whilst stroganoff is traditionally made with beef and originates in Russia, we ate some incredible mushroom stroganoff when we visited Poland a couple of years ago and were amazed at just how easy it was to recreate when we got home.
As with lots of Eastern European meals, this is really budget friendly (if you used just the basic type of mushrooms) as a lot of the added flavour comes from things you would have in your cupboard anyway, like mustard and paprika.
I know that there are a lot of anti-mushroom people out there, but they probably aren't reading this recipe. If you live with a mushroom hater, then you could easily have two pans on the go - one with mushrooms and one with chicken/beef and add the same sauce to both for a mushroom stroganoff and a meat based stroganoff.
We are big on trying to make dinner time as easy as possible, even when everyone does have different tastes.
What to serve it with
When it comes to serving the stroganoff, you have lots of options. We served it with rice, as it is cheap and filling, but we have also had it stirred through pasta and on a baked potato for dinner.
You know we are big fans of leftovers too, so we usually make a double batch of this and we have made some epic quesadillas with it as well as adding it a brioche bun with some homemade slaw. That one is messy, but totally worth it!
FAQs
This recipe is really easy to make vegan, as the majority of ingredients are vegan already. It's just the creme fraiche that you need to swap for a vegan alternative, and Oatly do a great one. You could even add some fried tofu for some vegan protein.
You can freeze it, but the creme fraiche tends to separate a bit and it changes the texture when reheated. It's so quick and easy to cook from fresh (it takes less than 10 minutes) that I would recommend just cooking it when you plan to eat it.
More mushroom recipes
If you’ve tried this Mushroom Stroganoff recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Mushroom Stroganoff
Ingredients
- 300 g Mixed mushrooms - chopped
- 4 Shallots - diced
- 2 Garlic clove - crushed
- 4 tablespoon 0% Creme fraiche
- 1 tablespoon Wholegrain mustard
- 0.5 teaspoon Paprika
- 1 pinch Sea salt and black pepper
- Fresh parsley - for serving
Instructions
- Add a little oil to a large pan and add the mushrooms, shallots and garlic. Gently cook for 6 minutes, until the shallots have softened.
- Turn the heat off and stir in the crème fraîche, mustard, paprika, salt and pepper.
- Mix well.
- Serve with rice and sprinkle with parsley.
Notes
- This isn't the best recipe for freezing, as the creme fraiche can separate when reheated. But, it only takes 10 minutes so it's best cooked fresh.
- You can make this vegan by using Oatly creme fraiche instead.
- The key to this recipe is using a selection of different mushrooms, so try to add a variety.
- You could add some chopped chicken or steak strips to this, but cooking times would vary.
Natalie
This stoganoff looks so delicious! I love this vegetarian version of the traditional beef stoganoff. Sounds like a delicious idea for dinner too!
Jane
Oh what a great idea! I lurve mushrooms, but sadly Jonny is a hater (although I do still hide them in many dishes and he has no idea they're there!) #devious :D
Linda @ With A Blast
I will definitely be making your Mushroom Stroganoff as we are also HUGE mushroom lovers !
Rachel
Thanks for adding nutritional info to your recipes. I am trying to stick to under 1500 calories, but also watching my carb intake, so this really helps.
This looks lush too. Can’t wait to try it.
Anna
I can never have too many healthy comfort food recipes and this looks really easy. Adding it to my meal plan this week.
Ellen
Comfort food at its best. Perfect cold weather food.
Jacqueline Meldrum
I love that the scales have an app. So cool! I'll have to check those out and I love the stroganoff. to be honest you had me at mushrooms. Shared!
Chris
This is such an awesome idea to stick on our dinner rotations. Looks so scrummy! And those scales, connected to your smart phone? Genius! I totally need some!!! Thanks for sharing :)
Beth Owen
Ah! Now this looks like my kind of meal - looks SO delicious!
Nikki
Those scales are fab ... i love how they tell you everything to keep you on track with your calorie counting!
Nina
I absoltuely love the look and sound of this recipe so thank you for sharing! I love mushrooms too so this is right up my street, I love this mixture of flavours as well.
Nayna Kanabar
Mushrooms do bulk out a meal so its a great way to stretch a meal but also incorporate a great veg into the dish. I love the idea of the scales linking to your phone and being able to portion control with the ingredients.
Charli Bruce
Not only does this recipe sound delicious those scales look fantastic, I love that you can hook them up to your phone and it tells you the nutritional value... Definitely a must have in every household in my opinion x
Anna Jarret
Mushrooms are one of the only things that everyone in my house can agree on. That and pizza. So I think this would be a hit without the mustard though.
I would love some more simple vegetarian recipes, as my daughter has recently converted and I am at a loss at times.
Loving the look of the scales too - handy that you can link them up to your phone.
Harri
Thanks for thinking of us veggies and vegans Dannii. Did you know that Oatly do a vegan creme fraiche alternative, so you can keep this vegan.
Paula
I love mushrooms, but my husband hates them so I will have to make this when he is out on a darts night. I think some cheese melted in to the sauce would be lovely.
Lynne Harper
This looks incredible and great for any veggies :) I must say i do love those scales :) great for weighing smaller amounts x
Charli
I had no idea you could get scales that integrate with your smart phone. What a great idea!
C x
Jenni
I love mushrooms, this is a fab recipe for me to try and the scales are absolute genius x
Emily Leary
Yummy, I love mushroom stroganoff. This sounds and looks really tasty and I will definitely be adding mustard next time I make it!