Creamy Mushroom Stroganoff - flavoursome cremini (baby bella mushrooms) in a delicious rich creamy stroganoff sauce.
Vegetarian Stroganoff
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.
Traditional 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?".
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 it 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 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.
Such as:
- Asparagus
- Sauteed Shredded Garlic Brussels
- Tenderstem Broccoli
- Green Beans
- Kale
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 Eats and Weight Watchers recipes all fully searchable by meal type, ingredients etc
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Recipe Card
Creamy Mushroom Stroganoff
Creamy Mushroom Stroganoff - flavoursome cremini (baby portobello mushrooms) in a delicious rich creamy stroganoff sauce.
Ingredients
- 680g (24oz) of cremini mushrooms (baby portobello) or chestnut mushrooms, quartered
- 1 onion, quartered and thinly sliced
- 2 cloves of garlic minced
- 1 teaspoon of paprika (not smoked)
- ½ teaspoon of garlic powder
- ½ teaspoon of onion granules
- ¼ teaspoon of dried thyme
- 1 tbs of balsamic vinegar
- 1 teaspoon 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
Instructions
- 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!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 130Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 404mgCarbohydrates 15gFiber 2gSugar 6gProtein 6g
Hilda Gregg says
Made this and love this. Lovely flavoursome rich creamy sauce, yummy
Diane Duggan says
I'm intrigued by your use of avocado oil spray in this recipe. Why do you use it and what else is it good in? The recipe sounds delicious and I'll cook it as soon as I can get hold of a few of the ingredients that I don't have.
Siobhan (Slimming Eats) says
I use it all the time, it's just a healthier version of frylight which you get in the UK. I just prefer sprays without emulsifiers.
Emma J says
Hi Siobhan, thanks for the great recipe! Have just cooked it and the creaminess was spot on. Was thinking about trying to make a slightly richer tasting sauce (without adding too many calories) do you think doubling the Worcester sauce and balsamic would achieve this or ruin it?
Siobhan (Slimming Eats) says
it might overpower it slightly, but give it a try.
Beverley O'Connell says
Made this recipe tonight - OMG, it was delicious. Will definitely make again. Hubby loved it. Thank you for your inspiring recipes. xx
Eric says
So good! Thank you.
Rebecca says
Absolutely delicious!
Annmarie says
Do you think this would work with a packet of frozen mushrooms?
Siobhan (Slimming Eats) says
you could certainly give it a go, I would definitely ensure you really brown off the mushrooms first to make sure the water from the frozen mushrooms doesn't dilute the sauce.
Sam says
I made this for lunch today and it was delicious! I had to use regular mushrooms because I couldn't get chestnut and it was still delicious, just a little on the grey side like you said, haha! Thanks for sharing this yummy recipe!
Phoebe says
Oh my days I just made this and it blew me away it was delicious! Tasted like something from a restaurant!!!
Amy says
Hi I’m wondering to lower the syns could I use quark instead of low fat cheese spread?
Many thanks
Siobhan (Slimming Eats) says
I wouldn't use quark in this, it has a tendency to split in hot sauces and is much more sour tasting. It's not many syns for a serving with the cream cheese and is worth it.
Shell says
Could you may be add chicken to this?
Siobhan (Slimming Eats) says
yes chicken is fine to add to this, enjoy!!
Niki T says
Another gorgeous recipe. Cooked this yesterday using some chestnut mushrooms that needed using up. Didn't quite have the full amount (only 500g) but it still turned out lovely. This is going to be one of my firm favourites as it's so low in calories. Had it with a pork chop and rice as a main meal last night and will be having a portion with purple sprouting broccoli as a lunch today. So yummy and a lovely rich creamy and flavourful sauce.
Wendy says
Was absolutely delicious, so simple to make too. I will definitely be doing this again & again and possibly switch it up with pork loin or chicken.
Caroline Holms says
Delicious! Took quite a while to reduce the liquid. For colour I added some spinach last minute, looked and tasted great. Another excellent recipe, thank you.
Rites says
Made this tonight having a night off from the Amazing book! Absolutely delicious I added a bit of Dijon. Tasted like restaurant food. Thanks
Anna Marie says
Since I came upon this recipe, I’ve made it several times. It’s SO creamy & delish. Surprised you don’t have the rating for me to choose? If you did, I’d rate it off the chart! . I’ve only eaten stroganoff with noodles, but the last time o made it, tried your suggestion of rice. Equally good both ways. Planning to make it today. Thanks for posting this recipe, Niki T. Think I need to subscribe next?
Elis says
So good! Thanks for the great recipe.
Stevie says
Made this dish...was really tasty..well worth trying
Lynne White says
Love this recipe m, it’s become a family favourite.
Viv says
Hi Siobhan,
Can I freeze this dish please?
Siobhan (Slimming Eats) says
Yes should be fine to freeze, you may need to
Add a bit of stock upon reheating.
Sanya says
What a fabulous recipe! I make this weekly and will never go back to using regular cream for a dish like this 👌🤗
Greg says
Made this today. Served it with pasta. I used white wine vinegar instead of balsamic. Was delicious. Thank you.