Mushroom Stroganoff

Mushroom Stroganoff

This recipe I have substituted the cream with natural yoghurt which adds a little more sharpness to the dish. Also I didn’t overcrowd the mushrooms when frying which allows the mushrooms to form a lovely golden brown colour. The wine adds a lovely depth of flavour to the dish and compliments the flavour of the mushrooms. I serve this with brown rice but spicy wedges also is great with this dish.


  • 1 Onion, peeled and sliced
  • 2 tbsp Paprika
  • 2 Garlic Cloves, peeled and diced
  • 300g Mushrooms, peeled and diced
  • 1 Vegetable Stock
  • 2 tbsp Worcestershire Sauce
  • 120ml White Wine
  • 1 tbsp Mustard
  • 3 tbsp Natural Yoghurt


  1. Fry the garlic and onion until soft.
  2. Leave aside and fry the mushrooms until brown.
  3. Combine the garlic, onion and mushrooms with Paprika and mustard.
  4. Fry for approx 2 minutes and add in the wine and vegetable stock.
  5. Next add in the Worcestershire sauce and simmer for approx 8 minutes until reduced.
  6. Stir through the Natural yoghurt, season to taste and serve.

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