Mushroom stroganoff
35 min · 16 g protein · 207 cals / serving
Two kinds of mushroom seared until deeply browned, then simmered with onion, garlic, smoked paprika and thyme in a creamy, tangy sauce of Greek yogurt, a little sour cream and Dijon. Rich and savoury enough that nobody misses the beef.
Ingredients
- 2 tsp olive oil
- 1 tbsp butter
- 1 lb 2 oz crimini mushroom, thickly sliced
- 14 oz mushrooms, white mushrooms, thickly sliced
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tsp paprika, smoked
- 1/2 tsp dried thyme
- 1 tbsp all-purpose flour
- 1 1/4 cups vegetable broth
- 2 tsp soy sauce
- 1 tbsp Dijon mustard
- 1 cup nonfat Greek yogurt, at room temperature
- 1/4 cup light sour cream
- 1/2 tsp salt
- 1/2 tsp black pepper
To serve
- a handful fresh parsley, chopped
Steps
- Heat the oil and butter in your largest frying pan over high heat. Add the mushrooms in two batches if the pan is crowded and leave them alone for 2–3 minutes at a time, so they brown rather than stew, 8–10 minutes in all until golden and their liquid has gone.
- Lower the heat to medium, add the onion and cook 5 minutes until soft, then the garlic, paprika and thyme for a minute.
- Sprinkle over the flour and stir for 30 seconds, then pour in the broth and soy sauce and simmer for 4–5 minutes until the sauce thickens and coats the mushrooms.
- Take the pan off the heat. Stir the mustard, yogurt and sour cream together in a bowl, then stir into the mushrooms a spoonful at a time. Warm through gently without boiling and season with salt and pepper.
- Scatter with parsley and serve over egg noodles, rice or mashed potatoes.
Good to know
Why soy sauce in a stroganoff?
A couple of teaspoons add the deep, savoury note that beef stock would bring, without tasting of soy. Use tamari to keep it gluten-free (and swap the flour for cornstarch); it's about the same score.
Which mushrooms are best?
Cremini (chestnut) mushrooms give the meatiest flavour; a handful of shiitake, oyster or wild mushrooms in the mix makes it even better. White mushrooms are the mildest and the cheapest.
Will the yogurt split?
Not if it goes in off the heat and the sauce never boils afterwards. Thick Greek yogurt is steadier than regular yogurt, and the flour in the sauce helps hold it.
Alternatives
Per
- Calories
- 64
- Protein
- (30%)
- 5 g
- Fat
- (37%)
- 3 g
- Carbohydrates
- (33%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 235 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 827 kcal goes into the pot and 1748 g of ingredients comes out as about 1300 g of food: 64 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.