Vegetarian Mushroom Stroganoff

    30 minutes

    This is a rich, creamy vegetarian mushroom stroganoff, a delicious low-calorie meal. Serve with green beans and wild rice.

    7 people made this

    Serves: 2 

    • 15ml olive oil
    • 350g brown mushrooms, sliced or quartered
    • 1 onion, diced
    • 1 clove garlic, crushed
    • 15g cornflour
    • 125ml plain yoghurt
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon tomato paste
    • 1/2 teaspoon soy sauce
    • 1 teaspoon dried thyme (optional)

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oil over a medium flame then saute the onion for five minutes or until it begins to soften.
    2. Add the mushrooms and garlic and continue sauteing until the mushrooms have softened.
    3. Add the cornflour and stir for a minute or so until the mushroom mixture is evenly coated.
    4. Add the remaining ingredients and simmer over a low heat for 5 to 10 minutes until the mushrooms are cooked.

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    Reviews in English (8)


    Really good recipe, though I may have put in too much tomato paste. This also makes way more for 2 including rice, so it was great for leftovers too.  -  23 Oct 2011


    Used different ingredients. I added rehydrated shitake mushrooms, which added a stronger mushroom flavour. I served with steamed asparagus and jasmine rice.  -  27 Mar 2011


    A solid veggie dish - would definitely make again  -  27 Mar 2011