Healthy Mushroom Stroganoff

This healthy mushroom stroganoff recipe is as delicious and creamy as the traditional version. Using wholesome, simple ingredients, it's also naturally low in fat and calories.

This low-fat mushroom stroganoff is the perfect autumn dinner. It is simple ingredients that will be available at your local supermarket and is:

• vegan
• gluten-free
• dairy-free
• nut-free

It's an old family favorite recipe reinvented for a modern, healthy, real food diet.

Stroganoff originated in Russia and was typically made with sauteed beef in a sour cream sauce.

Many variations have stemmed from this original, and these days it's more common to find it prepared with mushrooms added to the beef, and served over pasta.

We're lightening up this recipe, but still keeping the ethos intact by creating a hearty, healthy stroganoff that only takes 20 minutes to create!

This healthy mushroom stroganoff without cream uses (plant-based) yoghurt to create a rich, delicious, and filling dish you'll want to make again and again. And you can easily keep it gluten-free by serving it up with rice instead of pasta.

Ingredients

All the ingredients for this low-calorie mushroom stroganoff can most probably be found in your fridge or pantry.

• Mushrooms. We've used button mushrooms in this recipe, but you can change this up if you wish! Try combination of button mushrooms with some juicy portobello mushrooms or add in a handful of dried Shiitake mushrooms, which will make this healthy mushroom stroganoff extra rich and flavoursome.
• White/Yellow Onion. Diced.
• Olive oil.
• Garlic Cloves. Crushed.
• Smoked Paprika. You can also use normal paprika if you don't have smoked on hand.
• Veggie Stock Cube. To make 300ml prepared stock.
• Plant-based yoghurt. We've used soy yoghurt, but coconut or any nut-based yoghurt would work too.
• Cashew Nuts. Toasted lightly if you have time.
• Lemon. Juiced.
• Fresh Parsley. You can use frozen in a pinch, or just leave it out.
• Salt & Pepper. To season.

Yogurt

• Heat olive oil in a large pan over a medium heat. Add onion and garlic and fry for couple of minutes.
• Add the chopped mushrooms, smoked paprika and cook for around 3 minutes until mushrooms are browned.
• Pour in the pre-prepared veggie stock, add the Dijon mustard, salt and pepper to taste and mix well
• Cook on a low heat for another 5 minutes.
• Take the pan off the heat, stir in the yoghurt, lemon juice and serve topped with fresh parsley and toasted cashew nuts
• Adjust the seasoning if needed and enjoy!

Sides

• Potatoes. Pair the stroganoff with these super cute and tasty Hasselback potatoes
• Mash. A side of my Sweet Potato Mash would be tasty with this dish.
• Bread. Soak up the sauce with a side of my homemade bread.
• Rice. Brown is best.
• Pasta. If you don't need to this to be gluten-free mushroom stroganoff, you can serve with your favorite pasta.

Related

• Aubergine Lasagne
• Shepherd's Pie
• Vegetable Stew
• Sweet Potato and Black Bean Stew
• Aubergine and Lentil Dhal

If you liked this healthy stroganoff recipe there are many more autumn recipes to check out too! An all-time favourite is this Easy Aubergine and Dhal. This Chilli Sin Carne is an absolute hit with everyone too. 

As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts

You can also check out our Healthy Mushroom Stroganoff web story.