• Save to your scrapbook
  • Save to your scrapbook

    Mushroom Stroganoff with Vintage Cider

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mushroom Stroganoff with Vintage Cider

    Mushrooms sautéed with vintage cider make a tasty vegetarian alternative to beef in this low fat version of a classic dish.

    • Vegetarian
    • Vegan
    • Low Fat
    • Milk Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 1 tbsp rapeseed oil
    • 1 onion, finely sliced
    • 2 cloves garlic, crushed
    • 250g mushrooms (eg a mix of oyster, shiitake, portabellini), wiped clean and sliced if large
    • 175ml Waitrose Vintage English Cider
    • 2 tsp cornflour
    • 1 tbsp Geo Watkins Mushroom Ketchup
    • 150ml Alpro Organic Soya Yogurt
    • ½ x 20g pack fresh flat-leaf parsley, chopped


    1. Heat the oil in a deep frying pan and sauté the onion for 8-10 minutes until starting to soften.
    2. Add the garlic and mushrooms, season and continue to sauté for 4-5 minutes, until the mushrooms have softened.
    3. Add the cider and bring to the boil, then reduce the heat and simmer for 5 minutes to reduce slightly.
    4. Blend the cornflour with the mushroom ketchup until smooth. Remove the mushrooms from the heat then add the ketchup and yogurt, and stir to combine. Warm over a low heat until slightly thickened and piping hot.

    Your recipe note

    Edit your recipe note

    Cook's tips

    For a more indulgent version, use soured cream instead of the yogurt. You could also replace the cider with apple juice, if you prefer.


    Average user rating

    4 stars