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mushroom stroganoff a 5:2 fast day diet recipe

Mushroom Stroganoff

A vegetarian stroganoff using mushrooms.  Allergy - milk 

Serve for lunch or as a main dish for dinner.  Serve hot

Course Lunch, Main Course
Cuisine Vegetarian
Keyword 5:2 diet, diet, low-calorie, mushroom, stroganoff
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 193 kcal
Author Fiona Maclean


  • 40 g Black or Puy Lentils Dry weight - rinsed well
  • 1 Medium Onion Finely chopped
  • 4 Small Spring Onions Trimmed, cleaned and chopped
  • 400 g Mushrooms Sliced - pick your favourites or use a mixture
  • 30 ml Low Fat Creme Fraiche
  • 1 pinch Smoked Sweet Paprika
  • 2 teaspoons Coconut Oil or Olive Oil
  • 1 handful Flat Leaf Parsley
  • 10 g Dried Porcini Mushrooms Optional - soak in 20 ml warm water or vegetable stock for at least half an hour


  1. Put the lentils into a pan with around 150-200ml of water and a pinch of salt. Bring to a gentle simmer
  2. Soften the onion and garlic with the paprika in the oil over a low heat for around 10 minutes.

  3. Add the sliced mushrooms and stir well

  4. Chop the dried mushrooms and add to the mixture. Continue to cook for 3-4 minutes till the mushrooms are sealed

  5. Add the stock or liquid used to soak the mushroom and cook for 5-10 minutes or so to reduce down. If the mixture becomes too dry add a little more stock or water

  6. When the lentils are cooked - tender but still slightly nutty - drain them well and cover to keep warm

  7. Stir the creme fraiche through the mushrooms, taste and season well with salt and pepper and serve garnished with chopped parsley