It’s all about cozy comfort food right now isn’t it?
This dish fits the bill perfectly with earthy mushrooms in a creamy sauce, richly spiced with paprika.
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.
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:
- 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.
- Add the mushrooms and cook on a high heat, stirring, for about 5 minutes until lightly coloured and fragrant.
- 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.
- Serve over steamed brown rice or with pasta or potatoes and green vegetables.
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
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
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 😉
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! 😀
Looks delightful! 🙂
Thank you 😀
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!
Sure you can adapt this to suit your desires 😀
I hope you enjoy it!
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! 🙂
Thank you! Comfort food that is good for you too is always welcome for me!! I hope you get to make it and love it 😀
I love that you use hemp oil!
Thanks! I love the stuff, use it everywhere! It’s great for roasting potatoes 😀
Yummo i want some now…drool!
😀
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,
Oh this would be yummy with spaghetti squash, I’m going to try that, thank you for the idea!!
Perfect timing! I was just thinking I should try to find a vegan stroganoff recipe! Looks yummy.
I just love those perfect coincidences 😀
Me, too!
This looks scrumptious! It is a very hot Spring day here today but I still feel like eating your stroganoff.
How lovely of you Ally! Its windy and chilly here and fire ablaze! 😀
This looks tasty and perfect for fall!!
It is so perfect for this time of year! So cozy!
Thank you Ani 😀
So simple and yet looks super tempting and creamy and mushroomy.. Awesome stuff Poppy!
Thank you Priya!
Looks so good!!
Thank you!
This looks and sounds just perfect!! It’s definitely going on my to make list!
Thank you! I hope you try it and love it! 😀
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?
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 😀
Thank you! Yes, I will use the non-dairy cream.
Great, let me know how it goes 😀
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.
Hi Lisa, what a coincidence! It’s super yummy, I hope you get to try it and love it! 😀
YUM!
😀
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
Oh wow, I’m coming to check that out 😀
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 😀
😀
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 😀
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 😉
It sounds like such a wonderful place! I’d much rather have that available than supermarkets!! 😀
well, I’m not living there neither 😉
😦
I haven’t made stroganoff in forever! I like it with tempeh thrown in there too 🙂
Yours looks gorgeous.
Thank you Emma, I love the idea of adding tempeh! That would make it super hearty! 😀
That looks delicious!!
Thank you 😀
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!
Hi Katie! Glad you are a stroganoff fan, I can’t get enough 😀
Thank you!
Oh Poppy! How gorgeous is that dish?! I just had to pin it!
Thank you so much!! 😀
OOh, this looks scrumptious! I am so excited to try this – I bet the kitchen smells amazing while this is cooking!
Yes, the rich aroma of paprika is just so warming, love it!
Thank you 😀
Yum! It looks soooo creamy and warm and comforting … and I want it right now 🙂
It is absolutely all those things 😀
Thank you..
This looks fantastic Poppy!! I love mushrooms and they’re so good for you!!
Thank you Celeste! I could eat mushrooms all day long! 😀
Oooo! Just glorious! 🙂
Thank you lovely Jessica! 😀
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!
I’m so glad this reminds you of your mums comfort food 🙂
I hope you do try it, it certainly has the comfort factor!!
Hummmm… Meatless Monday?!?… 😉
Oh yes!! 😀
Made this tonight – everyone loved it – thanks for the recipe:)
That’s so great to hear, I’m so pleased it was enjoyed! 😀 Thank you!
Yum! I’ve always loved mushrooms and anything in a creamy white sauce. Great post and good nutritional guide too!
Yes me too, mushrooms and creamy sauce is my desert island dish! 😀
I make it nearly the same way but use soy cream instead of the soy yoghurt,…I. Love it too. MMMMM.
Hi Sophie. I have used non dairy cream too but I prefer to use the lighter yoghurt for an every day meal, plus I love the slight tang it gives!
That is also true! 🙂
WOW! Looks so delicious, my mouth is watering! It’s really fantastic how healthy your version is, Poppy. Definitely saving this one. 😉
Thank you Sophia!! I love that it’s healthier but still so rich and no one I serve it to ever knows its healthier! 😀
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 🙂
Ah Celeste that’s amazing! I’m so glad you made it and both loved it! You are both welcome 😀
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!
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! 😀
This looks so tasty. Wish my family loved mushrooms as much as me!
Ah I’m lucky that my partner is a mushroom freak too! I can make mushroom something every day and he loves it!! 😀
Suzanna made a slight revision of this on Friday. It was good. Thanks.
That’s great Paul. Glad you both enjoyed it. 😀
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.
Do you have a soy free yoghurt available? You could try that or just stick with the cashew and almond cream/milk of course! 😀
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.
That’s so amazing to hear! Thank you for the feedback 😀 the cashew/almond blend sounds lovely. I’m so glad you enjoyed it 😀 😀 😀
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.
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. 😀
That looks really good. I look forward to cooking again, but it feels so good to eat nothing but fruit!
Thank you Michelle! I hope you get to try this when you get back to cooking! 😀
Yumm!!! I LOVE mushrooms! Cannot wait to try this recipe and feed it to my family!!!
Me too!! Great, I hope you and your family love it!! 😀
This looks delicious. I wonder if would work with Quark, rather than the yoghurt….? I’m going to give it a go this weekend!
Sorry for the delay!! Did you try it? I can imagine Quark would work!
I think it did work – certainly taste wise, it was delicious. But I think the quark was on the verge of splitting… Thanks for sharing the recipe! It was a mushroom-tastic weekend for me so I may blog about what I made shortly…
I’m glad you found it delicious! Did you add the quark off the heat? Look forward to reading your mushroom adventures 🙂
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!
I ❤ mushrooms too! Glad you like the look of this, I hope you try it and love it!
🙂
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I cooked it for dinner. Yummy! I adapted it to the ingredients that I have at home. Thanks for the recipe.
That’s fabulous! I’m so glad you enjoyed it 🙂
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Delicious !