This is a firm family favourite here! Quick to make, delicious and nutritious, mushroom stroganoff has plenty going for it!
This recipe uses protein packed mushrooms as a base and combines them in a creamy sauce with a hint of curry, dijon mustard and a good dollop of tomato puree.
Apart from reducing the saturated fat content, using mushrooms as a base rather than the more traditional beef means it can be ready in minutes. Of course, if you use fillet steak that is quick too – but you can get a lot of mushrooms for the same price 🙂
For those following a meat-free diet, mushrooms can provide a wealth of nutrients which are more difficult to find elsewhere. This is largely due to their odd positioning of being neither animal nor plant, but their own separate category of fungi. Mushrooms are a source of phosphorus, copper, iron, potassium and selenium. They also provide vitamin C, vitamin D and potassium.
Mushrooms are known too for being a good source of protein for those following a meat-free lifestyle – and a study suggested that mushrooms help to keep you feeling fuller for longer than a similar protein quantity of meat. This was probably, at least partly, due to the fact that you get a lot more mushrooms than beef for the same amount of protein!
In this recipe, I have used a mix of chestnut and shiitake mushrooms: the chestnut add a nice nutty flavour, while the shiitake add a umami flavour and a meatier texture. You can, of course, mix up the mushrooms you use depending on what’s available.
Traditionally, stroganoff uses soured cream and a good deal of butter. In this mushroom stroganoff recipe, I have used creme fraiche with a dash of lemon juice and greatly reduced the butter quantity by partly replacing with heart-healthy olive oil. I have kept some butter in though for the depth of flavour it adds – a little goes a long way.
Give this recipe for mushroom stroganoff a go and let me know what you think in the comments below. Don’t forget to give it a star-rating too!
If you are vegetarian or vegan, check out my other recipes from the home page.
Happy running, cooking and eating, everyone!
A creamy and healthy mushroom dish.
- 1 large onion
- 500 g chestnut mushrooms
- 125 g shiitake mushrooms
- 1 tbsp olive oil
- 25 g butter
- 300 ml creme fraiche
- 0.5 tsp mild curry powder
- 1 tbsp tomato puree
- 1 tsp Dijon mustard
- freshly ground black pepper
- paprika to garnish
Slice onion and mushrooms fairly thickly
In a bowl, mix the creme fraiche with the mild curry powder, tomato puree, Dijon mustard and a few twists of ground black pepper.
In a wok or large saucepan, heat the oil and butter. Gently cook the onion for around 5 minutes until softened.
Add the mushrooms and cook for around 5-10 minutes. The mushrooms act like sponges, soaking up the oil and butter. Keep cooking and stirring them until they just begin to release the oil and butter again together with their own juices.
Add the creme fraiche mixture and stir and bubble away for around 5 minutes until it has reduced slightly.
Serve on a bed of basmati rice. Garnish with a good sprinkling of paprika.