Low fat mushroom Stroganoff

    30 min

    Mushroom stroganoff can often be rich, creamy and high in calories - this version cuts the calories without cutting the taste!

    35 people made this

    Serves: 2 

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

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

    1. Heat the oil, then saute the onion for five minutes or until it begins to soften.
    2. Add the mushrooms and garlic and continue cooking 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.
    5. Serve with green beans and wild rice.

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    Reviews in English (8)


    I didn't add the tomato puree, soy sauce or thyme but added french mustard and light philadelphia. It smelt and tasted like a low fat stroganoff - delicious!  -  09 Mar 2012


    Definitely could be better. Shouldn't include cornflour makes it too mushy. Flavour: a bit of paprika would perfect this recipe.  -  28 Aug 2017


    This turned out more like a murky brown tomatoey mushroom sauce. Was quite disappointed, maybe will try without the tomato puree, but wasn't too impressed regardless wonder what I did wrong.  -  09 Aug 2016