Vegetarian baby button stroganoff

    30 min

    This is the perfect quick, easy and tasty tea time treat that the whole family can enjoy. Indulgent and creamy, this supper is perfect for a cold winter's night, yet guilt free packed with healthy honest ingredients. It is a creative take on the original stroganoff, except this recipe is completely meat free. Serve with rice and green vegetables for a complete balanced dinner. I hope you enjoy this meal as much as I have.


    Berkshire, England, UK
    15 people made this

    Serves: 2 

    • 1 to 2 teaspoons olive oil
    • 1 onion, diced
    • 2 sticks celery, chopped
    • 150g baby button mushrooms
    • salt and pepper, to taste
    • 1 tablespoon plain flour
    • 1 vegetable stock cube (dissolved in 170ml boiling water)
    • 2 teaspoons Philadelphia® with chives cream cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a frying pan over a medium heat. Add the onions and celery then cook and stir until starting to brown; add the mushrooms and cook for several minutes more. Season with salt and pepper.
    2. Turn the heat down and gradually add the flour whilst continuously mixing. Shortly after, gradually pour in the stock. Mix the sauce until it becomes thick and creamy. After a few minutes remove the sauce from the heat. Add the cream cheese and mix until completely combined. Your dish is now ready to serve.


    For a high protein alternative to this recipe, try replacing the mushrooms with Quorn chicken style pieces, or even use as well as mushrooms.

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    Reviews in English (2)


    I also used much more olive oil when stir-frying the onions and celery. I really loved this dish, it's super easy and quick to make, and tastes very well with steamed rice.  -  12 Oct 2017


    Enjoyed this but used much more olive oil (more like a tablespoon or so) and padded the whole thing out with some aduki beans to make it more of a main meal. Nice and tasty!  -  19 Aug 2016