* This is a sponsored post *
With a selection of different mushrooms, some garlic, shallots and crème fraîche, this Mushroom Stroganoff is a creamy and comforting vegetarian meal that will help you to cut down on meat and you won’t even miss it. Serve it with rice, on a baked potato or add the leftover to quesadillas.
In a bid to eat less meat and to lower our calorie intake a little bit, we have been eating a lot more mushrooms. Not only do they have a really meaty texture, but they are super low in calories and can really bulk out a meal making you feel fuller for less. The key to making this Mushroom Stroganoff a weeknight winner is to use as many different kind of mushrooms that you can find. Don’t just stick to plain white mushrooms, as there are so many out there with such different textures and flavours.
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We are a little bit mushroom obsessed at the moment. You might have noticed that from all the mushroom recipes that have been popping up on the blog recently. But they are so versatile and we are loving discovering all the different ones out there now that supermarkets are starting to stock more than the basic type. This recipe uses button, chestnut, shittake, oyster, mini portobello and wild mushrooms and that gives this dish so much texture and flavour.
I know that there are a lot of anti-mushroom people out there, but they probably aren’t reading this recipe. If you live with a mushroom hater, then you could easily have two pans on the go – one with mushrooms and one with chicken/beef and add the same sauce to both for a mushroom stroganoff and a meat based stroganoff. We are big on trying to make dinner time as easy as possible, even when everyone does have different tastes.
We are trying to be really mindful of portion control at the moment, and we are weighing everything out, because it’s so easy to get it wrong when you are estimating everything and end up eating 1,000 extra calories than you need. What makes measuring everything so much easier is our Redmond SkyScales. We use scales every single day, so what makes the Redmond Skyscales different to any other set of digital scales?
Apart from their great accuracy and ease of use, they can be used in conjunction with Redmond‘s Ready For Sky app. Just connect the scales to your smartphone via Bluetooth and access through the R4S app. Then, when you weigh your food you will see all the nutritional values and calorie content of the food being weighed, through the huge database of information. Genius!
We served this with brown rice and the SkyScales were ideal for measuring out the perfect portion size. If you are anything like us, when you cook rice there always ends up being enough for the whole neighbourhood! Not anymore with these scales.
Whilst stroganoff is traditionally made with beef and originates in Russia, we ate some incredible mushroom stroganoff when we visited Poland a couple of years ago and were amazed at just how easy it was to recreate when we got home. As with lots of Eastern European meals, this is really budget friendly (if you used just the basic type of mushrooms) as a lot of the added flavour comes from things you would have in your cupboard anyway, like mustard and paprika.
When it comes to serving the stroganoff, you have lots of options. We served it with rice, as it is cheap and filling, but we have also had it stirred through pasta and on a baked potato for dinner. You know we are big fans of leftovers too, so we usually make a double batch of this and we have made some epic quesadillas with it as well as adding it so a brioche bun with some homemade slaw. That one is messy, but totally worth it!
Mushroom Stroganoff
Ingredients
- 300 g Mixed Mushrooms, chopped
- 4 Shallots, diced
- 2 Cloves of garlic, crushed
- 4 tbsp 0% Creme fraiche
- 1 tbsp Wholegrain mustard
- 0.5 tsp Paprika
- 1 pinch Sea salt and pepper
- Parsley, for seving
Instructions
- Add a little oil to a large pan and add the mushrooms, shallots and garlic. Gently cook for 6 minutes, until the shallots have softened.
- Turn the heat off and stir in the crème fraîche, mustard, paprika, salt and pepper.
- Serve with rice and sprinkle with parsley.
We have lots of other Mushroom recipes you can check out. Why not try our Garlic Mushroom Pizza, Mushroom Bolognese, Mushroom and Spinach Gnocchi or many more…
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~ This Mushroom Stroganoff recipe is a commissioned recipe for Redmond ~
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Jane Thrower says
Going try it tonight with my home grown pink and yellow oyster mushrooms. Will let you know how it goes 😉
Sigrid says
My husband forwarded this recipe to me coz he craved for it when he saw the picture. haha He’s so into creamy dishes. And well, he fell in love with me when I prepared beef stroganoff for him. haha
Will do this tonight. Thanks for this recipe.
Sarah says
What a delicious and hearty dish! It’ll be perfect for the cold weather in the forecast – thanks for sharing!!