Healthy mushroom stroganoff

Healthy mushroom stroganoff


Serves 4


  • 2 tsp olive oil
  • 2 tsp light margarine/butter
  • 600g field mushrooms, sliced
  • 1 large onion, finely sliced
  • 2 garlic cloves, minced
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tbsp wholemeal flour
  • 1 1/2 cups vegetable stock
  • 1 tbsp tomato paste
  • 1/4 cup light sour cream
  • 1/2 cup parsley, chopped


Heat oil and butter in a large non-stick frying pan, on medium-high heat.

Add mushrooms, onion and garlic and cook for 10 minutes or until onions have softened and mushrooms are wilting and fragrant.

Stir through sage and thyme, and season well with salt and pepper.

Then add flour, and stir to combine. Cook for a minute before slowly adding stock and tomato paste. Mix to combine.

Bring to a simmer and cook for 5 minutes or until the sauce thickens slightly.

Add sour cream and parsley, and stir. Cook for a further 2 minutes, or until well combined.

Serve on a bed of pasta with a side of salad.

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