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Eastern European · Lunch · Dinner

Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Eastern European
Ingredients: 600 g (about 8 cups sliced) cremini (chestnut) mushrooms, sliced; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 1 tbsp olive oil; 2 tsp sweet paprika; 1 tbsp all-purpose flour; 1 cup low-sodium vegetable stock; 1 tbsp soy sauce; 1 tsp Dijon mustard; 3/4 cup plain low-fat Greek yogurt; 1/4 cup light sour cream; 2 tbsp fresh parsley, chopped; 1/4 tsp salt; 1/2 tsp black pepper, ground; 280 g whole wheat tagliatelle or fettuccine, dry; 3 litres water, for cooking the pasta

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Golden, meaty mushrooms simmered in a smoky paprika sauce made creamy with Greek yogurt and a little sour cream, served over whole wheat ribbons. It is comforting and rich-tasting but much lighter than the classic.

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4

Easy
Vegetarian

20%

Per serving397kcal20% of a 2,000 kcal day

20gProtein

68gCarbs

9gFat

9gFiber

Calories come from: Carbs 63% · Fat 18% · Protein 19%

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Ingredients

For 4 servings

600 g (about 8 cups sliced)cremini (chestnut) mushrooms, sliced
1 medium150 gonion, thinly sliced
2 cloves6 ggarlic, minced
1 tbsp14 golive oil
2 tsp5 gsweet paprika
1 tbsp8 gall-purpose flour
1 cup240 glow-sodium vegetable stock
1 tbsp16 gsoy sauce
1 tsp5 gDijon mustard
3/4 cup180 gplain low-fat Greek yogurt
1/4 cup60 glight sour cream
2 tbsp8 gfresh parsley, chopped
1/4 tspsalt
1/2 tspblack pepper, ground
280 gwhole wheat tagliatelle or fettuccine, dry
3 litres3,000 gwater, for cooking the pasta

Steps

1
Bring the 3 litres of water to a boil in a large pot for the pasta.
2
Stir the yogurt and sour cream together in a bowl and leave at room temperature while you cook.
3
Heat the olive oil in a large non-stick frying pan over medium-high heat.
4
Add the mushrooms and cook for 8-10 minutes without stirring too often, until their liquid evaporates and they turn golden.
5
Add the onion and cook for 5 minutes until soft.
6
Stir in the garlic and paprika and cook for 1 minute until fragrant.
7
Sprinkle over the flour and stir for 30 seconds to coat the mushrooms.
8
Pour in the stock, soy sauce and mustard, then simmer for 5 minutes until the sauce thickens.
9
Meanwhile, cook the pasta in the boiling water for 10-12 minutes, or as the packet directs, then drain.
10
Take the pan off the heat and wait 1 minute.
11
Stir a few spoonfuls of the hot sauce into the yogurt mixture to warm it, then stir it all back into the pan so it does not split.
12
Season with the salt and pepper, then gently rewarm on low heat without boiling.
13
Serve the stroganoff over the pasta, scattered with parsley.

Swaps, storage and make-ahead

Swaps

For a vegan version, use unsweetened plain soy or coconut yogurt and a plant-based sour cream instead of the Greek yogurt and light sour cream.
For a gluten-free version, use cornstarch instead of the flour, tamari labelled gluten-free instead of soy sauce, a stock and Dijon mustard labelled gluten-free, and serve over rice or gluten-free pasta.
Use regular egg noodles or plain fettuccine instead of whole wheat pasta if that is easier to find.
Swap half the cremini for sliced portobello or shiitake mushrooms for an even meatier texture.

Storage

Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating gently on low until steaming hot; stirring in a splash of stock helps keep the sauce smooth. Do not freeze, as the yogurt-based sauce tends to split and turn grainy when thawed.

Make ahead

Slice the mushrooms and onion up to a day ahead and keep them covered in the fridge. You can also cook the mushroom and stock sauce a day ahead, then reheat it and stir in the warmed yogurt mixture just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoyMustardMilkCelerySulphites

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (1,144 g)	Per 100 g
Calories	397 kcal	35 kcal
Protein	19.8 g	1.7 g
Carbohydrates	67.7 g	5.9 g
of which sugars	8.2 g	0.7 g
Fiber	8.7 g	0.8 g
Fat	8.5 g	0.7 g
of which saturated	2.4 g	0.2 g
Sodium	463 mg	40 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.