Satisfying Mushroom Strognoff

For this dish, I was craving something creamy and rich. Classic stroganoff (usually beef), is so full of unhealthy cream, maybe with some white rice or buttery mash on the side, but this dish is genuinely super healthy, and even low calorie, which is even more surprising give how delicious it tastes. The secret ingredient is that little bit of fresh ginger which really cranks up the flavour and gets the tastebud party going. If you’ve never had stroganoff before, it may be time to welcome it into your life.

Ready in 40 minutes

Serves 2


  • 1 tbsp. dried porcini
  • 1 tbsp. soaked cashews
  • 2 cloves garlic
  • 1-2cm piece of fresh ginger
  • 250g chestnut mushrooms
  • 1 heaped tbsp. nutritional yeast (if you have it)
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. nutmeg
  • Zest & juice of half a lemon
  • Half a tin of chickpeas
  • A frozen spinach ball (or small handful of fresh)
  • 2 tbsp. chopped parsley or basil


You can do whatever side you like, but I went for brown rice.

  • Half a coffee mug of brown rice
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • Juice of half a lemon


  • Put your porcini  and cashews in a mug and fill half way with boiling water.
  • Now get your rice on.Either cook according to packet instructions, or place the rice in a saucepan with twice the volume of water (an entire mug full), the rice and the nutmeg. Simmer with the lid on until the water is all absorbed and cooked to your liking (for me this is just over half an  hour).
  • Chop your garlic and ginger, and thickly slice your mushrooms. Get a large frying pan on the heat and add a splash of oil. Fry your garlic and ginger for a minute or so until smelling  good, then  add the mushrooms. Stir fry for about 5 minutes until the mushrooms start looking golden.
  • Pour the cashews, porcini, and soaking water into a blender. Add in 2 tablespoons of the frying  mushrooms, and the smoked paprika, nutmeg and nutritional yeast if using. Season and blend until smooth.
  • Pour the sauce into the mushroom pan, and add your spinach and chickpeas. Give it all a good stir, and cook until the sauce is your desired thickness. You might like to add a bit more water if it gets too thick. You are looking  for a a creamy consistency that coats the back of a spoon.
  • Finally, add in the juice and zest of the lemon and your chopped herbs to freshen things up. Cook for one more minute.
  • When your rice is done, dress with the lemon juice. Pile it into bowls and drench in the yummy mushroom  sauce.

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