Mushroom stroganoff

Mushroom stroganof

This recipe ticks all the boxes. It’s great if you’re on a tight budget, costing just pennies to make. You can throw it together in around ten minutes, about the same amount of time it would take to nuke an icky microwave meal. Finally, and most importantly, it’s absolutely delicious. The mushrooms give it a satisfying meaty texture and the creamy sauce fools you into thinking you’re being really naughty, but in actual fact, it’s positively saintly.


500g mixed mushrooms, cut into thick slices

1tbsp olive oil

1tbsp butter

1 large onion, finely diced

4 cloves garlic, minced

1tbsp smoked paprika

200ml lo-fat plain natural yoghurt



Rice, to serve

Flaked almonds, for garnish

Dried coriander, for garnish


Heat the oil and butter in a large frying pan, then add the onions and garlic. Cook for a couple of minutes until the onions start to turn translucent. At this point, add the mushrooms and season well with salt and pepper. Once the mushrooms start to soften and release their juices, add in the paprika and plain yoghurt. Let everything simmer for around 8-10 minutes. Spoon over cooked rice and garnish with some coriander and a sprinkling of flaked almonds.

Serves 2


  1. Lauren Walker

    Bookmarked! This looks great!

  2. theglasgowscullery

    Thanks Lauren. And it’s really healthy too. Using lo-fat yoghurt as a substitute for cream is my new favourite thing. 😀

  3. Liz

    I have never heard of mushroom stroganoff. Mine always has beef in it. I would love to try this. Thanks for sharing!

  4. theglasgowscullery

    Hi there Liz, I often make it with beef too, which is delicious and a bit more hearty. Strangely, using just mushrooms, doesn’t seem to take away from the flavour and still has a lovely meaty texture, but is just that wee but healthier. I won’t be giving up on the beef stroganoff but the mushroom only version is a nice wee change 😀

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