Creamy Mushroom Stroganoff - flavoursome cremini (baby bella mushrooms) in a delicious rich creamy stroganoff sauce.
There isn't a better recipe to use up some delicious baby bella mushrooms and even the non-vegetarians, will dig into a bowl of this yummy dish without a single complaint. It's packed with flavour and feels decadent and creamy.
This yummy Beef stroganoff is probably one of my favourites recipes, but I like to throw in quite a few meat-free days or meals into my week. So a mushroom stroganoff seemed perfect.
and when I say mushrooms, boy does this recipe contain a whole load of mushrooms - 680g to be exact, so make sure you have a pretty decent sized deep frying pan when you make this.
This recipe does contain Worcestershire Sauce, but I use a vegetarian-friendly variety. So either omit or you can get this Biona Organic Worcestershire Sauce on Amazon which is vegan-friendly. (As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases).
Types of Mushrooms for Stroganoff
You might be thinking, does it even matter, surely I can use just any ole mushrooms? But the short answer is: No!!
I highly recommend using brown cremini (baby portobello) or chestnut mushrooms (UK). Regular white mushrooms or cheaper varieties of mushrooms that most supermarkets sell will sometimes result in a muddy and not very pleasant coloured sauce. Been there and done that - lesson learnt!!.
Cremini (baby bella) mushrooms have a much nicer flavour too they are just the perfect mushroom for this stroganoff.
This is slightly different from a traditional stroganoff. Firstly I don't use butter, sour cream or any alcohol, but that's not to say it doesn't taste good. You can probably find 1001 (or more) variations on a stroganoff.
My version is using the flavours we like, to get that creamy sauce without butter or sour cream, I use cream cheese. It works perfectly and makes the sauce feel decadent.
More commonly too, stroganoff is usually served over egg noodles (pasta) but I prefer mine over rice, there really isn't a right or wrong, just go for what you like or prefer.
Can I use Quark in Stroganoff?
A question I get asked often when I use cream cheese in a recipe, is "can I use Quark?" mainly because it's syn free and keeps the syns low.
For many recipes, you will notice I don't recommend it, mainly because of its more sour tasting than creamy.
But in this recipe, if you wish to use it then feel free. My only suggestion is to make sure you take the stroganoff off the heat when you stir it in and don't heat any further once the quark is added. Quark is not good with really hot temperatures and will split and ruin your sauce.
Be aware that if you do use quark, the sauce is not going to taste creamy. So the cream cheese is worth the syns if you want that yummy creamy sauce.
Sides for Stroganoff?
You may be wondering what to serve this with. Pasta is a popular choice as is rice, you can even go for this Best Ever Syn Free Mashed Potatoes.
As for vegetable sides, I don't go for any additional sides, as the whole recipe is made up of vegetables pretty much. But any kind of steamed, sauted or roasted greens will pair well with this Mushroom Stroganoff.
- Sauteed Shredded Garlic Brussels
- Tenderstem Broccoli
- Green Beans
More mushroom recipes
Love mushrooms? Check out these other recipes:
- CREAMY GARLIC MUSHROOMS WITH ROASTED JACKET POTATOES
- VEGAN CREAMY COCONUT MUSHROOM LENTILS (STOVE TOP AND INSTANT POT)
- BAKED GARLIC MUSHROOM AND RICOTTA PASTA
- STICKY SRIRACHA MUSHROOM OMELETTE
- POACHED EGGS OVER GARLIC MUSHROOMS
- CREAMY MUSHROOM SOUP
- PORTOBELLO MUSHROOM PIZZAS
or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc
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- 680g (24oz) of cremini mushrooms (baby portobello) or chestnut mushrooms, quartered
- 1 onion, quartered and thinly sliced
- 2 cloves of garlic minced
- 1 tsp of paprika (not smoked)
- ½ tsp of garlic powder
- ½ tsp of onion granules
- ¼ tsp of dried thyme
- 1 tbs of balsamic vinegar
- 1 tsp of Worcestershire Sauce *see notes
- 1 cup (240ml) of vegetable stock
- 5 tbs of low-fat cream cheese
- Salt and black pepper
- Cooking oil spray (I use avocado)
- Freshly chopped parsley
- Spray a large deep frying pan over a medium-high heat with some cooking oil spray.
- Add the onion and fry for a couple of minutes until translucent and softened.
- Spray into the pan with a little more cooking oil spray.
- Add in the mushrooms and garlic, spread out in the pan with a wooden spoon into an even layer.
- Let lightly brown underneath and then rotate in the pan to brown again. This will take a couple of minutes.
- Add in the paprika, balsamic vinegar, thyme, Worcestershire sauce, onion granules and garlic powder.
- Stir to evenly coat.
- Add in the stock and bring to a boil, reduce heat to medium (the stock should still bubble slightly), let the stock bubble and reduce down so it just coats the mushrooms. (this step is important as if you don't reduce it down your sauce will be watery).
- Stir in the cream cheese until melted and sauce is creamy and silky.
- Taste and season with salt and black pepper.
- Sprinkle with chopped fresh parsley.
- Serve and enjoy!!
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly
- Slimming World - 2 syns per serving
- Green WW Smart Points - 2 per serving
- Blue WW Smart Points - 2 per serving
- Purple WW Smart Points - 2 per serving
- Gluten Free - use a gluten free Worcestershire sauce.
- Vegetarian - use a vegetarian Worcestershire Sauce
NOTE: low fat cream cheese may vary in calories, so double-check the syns/points in the variety you use
SUITABLE FOR FREEZING - may need to loosen the sauce with water or stock when reheating
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 130Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 404mgCarbohydrates 15gFiber 2gSugar 6gProtein 6g