Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/4 lbs mixed fresh mushrooms (cremini, chanterelles, porcini and or or oyster); 1 red onion, diced; 2 garlic cloves, crushed; 2 cups vegetable stock; 1 tablespoon tomato paste; 2 tablespoons fresh lemon juice; scant tablespoon cornstarch; 2 tablespoons cold water; 1/2 cup low-fat plain yogurt; 3 tablespoons fresh parsley, chopped; pepper; brown rice, for serving (or white rice)

Submitted by DailyInspiration

"No meat in this dish -- just fresh mushrooms!!! Sounds delicious over rice with a crisp salad."

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photo by Mrs Goodall

Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

1 ¹⁄₄ lbs mixed fresh mushrooms (cremini, chanterelles, porcini and or or oyster)
1 red onion, diced
2 garlic cloves, crushed
2 cups vegetable stock
1 tablespoon tomato paste
2 tablespoons fresh lemon juice
scant tablespoon cornstarch
2 tablespoons cold water
¹⁄₂ cup low-fat plain yogurt
3 tablespoons fresh parsley, chopped
pepper
brown rice, for serving (or white rice)

directions

Place the mushrooms, onion, garlic, stock, tomato paste and lemon juice into a pan and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes, or until the onion is tender.
Blend the cornstarch with the water in a small bowl and stir into the mushroom mixture. Return to a boil, stirring constantly, and cook until the sauce thickens. Reduce the heat and let simmer for an additional 2 minutes, stirring occasionally.
Just before serving, remove the pan from the heat and stir in the yogurt, making sure that the stroganoff is not boiling or it may separate and curdle. Stir in 2 tablespoons of parsley and season with pepper. Transfer the stroganoff to a warm serving dish, sprinkle with remaining parsley, and serve at once with brown or white rice and a crisp green salad.

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Reviews

I used baby portabellas too! I made with white rice and then used noodles the next day for the leftovers! I really liked the brightness of the parsley and lemon, and meatiness of the mushrooms. Thanks for posting Daily! Mrs. G made for Football Pool 2017, week 4.

Mrs Goodall
Yummy. This is delish and very simple to make. I used pre-portobello sized crimini's and then just followed the recipe. I used No Yolk Noodles as DH would eat it that way. We both really enjoyed it and I've printed the recipe to have it on hand. So much great flavor for so little work. Whats not to love.!

Annacia
I used baby bella mushrooms instead of a mixture of them and beef stock since that is what I had on hand. Did make the brown rice but I think noodles would also be tasty. Served with a tossed salad and rolls to round out a very good meatless dinner. Made for the 2014 Culinary Quest Event - Cruisin' Culinary Queens.

lauralie41
This is a really quick and healthy weeknight meal that tastes like you spent all day on it. Because mushrooms are so meaty you do not miss the meat at all. The only change I made was I used beef stock since we are not vegetarians and I am not in love with vegetable stock. CQ

LucyS-D
Such an easy to make dish, and so full of flavour! I used Greek sheep yoghurt which is not low fat, but otherwise followed the recipe to the letter. We had it with buckwheat kasha, and I'll make it again, it was so good! Thanks for sharing :)

Mia in Germany

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Tweaks

I used baby bella mushrooms instead of a mixture of them and beef stock since that is what I had on hand. Did make the brown rice but I think noodles would also be tasty. Served with a tossed salad and rolls to round out a very good meatless dinner. Made for the 2014 Culinary Quest Event - Cruisin' Culinary Queens.

lauralie41