Creamy Mushroom Stroganoff
Rated 5.0 stars by 1 users
Category
Evening Meals
Servings
3-4
Prep Time
10 minutes
Cook Time
30 minutes
Creamy Mushroom Stroganoff is a delicious vegetarian take on the classic stroganoff, featuring a mix of sautéed mushrooms, leeks, and garlic in a rich, tangy sauce. Enhanced with thyme and a touch of lemon juice, this dish is balanced with the creaminess of plain yoghurt. Wilted baby spinach adds freshness, and the stroganoff is best served over quinoa or buckwheat for a nutritious, hearty meal. It's a comforting, flavourful dish that’s perfect for a satisfying lunch or dinner.
Ingredients
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1 red onion diced
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2 tsp of butter
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4 garlic cloves sliced
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Pinch of Pink Himalayan crystal salt
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750g diced mushrooms
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1 cube vegetable stock
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½ cup water plus extra
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1 tbsp lemon juice
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1 tsp agave nectar or honey
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1 tsp dried thyme or 2 tsp fresh leaves
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2 leeks (sliced)
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2 handfuls of baby spinach
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175ml plain yoghurt + extra for garnish
Directions
- In a large saucepan on low-medium heat add butter, garlic, onion, stock cube, thyme, lemon juice, agave, and water, just enough to dissolve the stock and stop onion from sticking. Steam-fry these ingredients for 2-3 minutes before adding the mushrooms.
- Once the mushrooms have started to soften, add the leeks and allow to simmer until leeks have softened also. Adding at this point another ½ cup of water (if you want more of a saucy stroganoff) and allow the dish to simmer for a further 15-20 minutes (watching that the water doesn’t reduce too much).
- 10 minutes before serving remove from the heat and add the yoghurt and stir through, taste test and add salt to further season, then add the baby spinach and replace the lid of the saucepan. Leave the dish to stand until you serve just after stirring through the baby wilted baby spinach.
- Serve with a side of buckwheat or quinoa, steamed vegetables and garnish with a dollop of yoghurt.
