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mushroom stroganoff

(4 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

A wonderful vegetarian version of traditional stroganoff. A great accompaniment to a green vegetable or salad.

(4 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For mushroom stroganoff

  • 1 1/4 lb
    mixed fresh mushrooms (cremini, chanterelles, porcini, oyster, baby portobello)
  • 1
    red onion, diced
  • 2
    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

  • 1
    Place mushrooms, onion, garlic in a pan and cook for several minutes to allow the mixture to soften.
  • 2
    Add stock, tomato paste and lemon juice and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes more.
  • 3
    Blend 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.
  • 4
    Just 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.
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