This unofficial Slimming World mushroom stroganoff recipe is really easy to make and so tasty. It will soon become a family favourite. You could even grow your own mushrooms for it.

It is nice with rice, a jacket potato or you could spoon it over boiled pasta.

Mushroom stroganoff
Mushroom stroganoff

Is this recipe for you?

Do you like mushrooms? They are probably one of my favourite vegetables and are so good for you too.

I love mushroom soup and mushroom risotto, have you tried my recipes for either of those?

If you have lots of mushrooms to use up check out my mushroom tips here.

I have lots of recipes in my dedicated recipe section I am sure you will enjoy. Pop over and take a look and get some new recipes on your meal plan this week.

Helpful mushroom tips

If you remove any cellophane from your mushrooms and keep them dark in a paper bag they will last longer.

If using mushrooms in quiche it is better to cook them first. They hold a lot of water so can make the quiche soggy otherwise.

Mushrooms do not need to be in the fridge but should be kept cool so if you have space the fridge is the best place for them.

If you have too many to use mushrooms are easy to dry and can be used dried in many dishes or rehydrated if preferred.

Mushrooms frying for mushroom stroganoff
Mushrooms being fried for mushroom Stroganoff

My favourites for this dish

For this Slimming World mushroom stroganoff recipe, I would definitely recommend a non-stick pan.

If you struggle with cooking rice then microwave from frozen rice is really easy. The one I buy is from Morrisons and only takes 3 minutes a bag!

Buy whichever mushrooms you can afford, this mushroom stroganoff will still be tasty with the cheap white mushrooms so don’t worry if the mixed mushrooms are too expensive.

The weight is key so as long as the weight is equivalent then that will be just fine.

I prefer stock pots but stock cubes are usually cheaper and would work just as well if you want to save a bit of money.

A glass bowl of vegetable stock with a metal whisk in.

Can you make mushroom stroganoff with Philadelphia cheese?

If you are wondering if you can make this mushroom stroganoff with Philadelphia cheese then yes you can.

Simply swap the quark for your Philadelphia and change any syns, calories or points accordingly.

More unofficial Slimming World recipes you may enjoy

If you don’t fancy this but would like another recipe with rice, check out my huge selection of rice recipes and check out my tips for cooking the perfect rice.

Another chicken and mushroom recipe is Chicken and mushroom curry which is popular as mushrooms are so healthy.

chicken and mushroom curry
Chicken and mushroom curry

If you are vegetarian or want to eat more vegetarian or plant-based meals I have a full list of vegetarian and vegan recipes which are perfect on Slimming World.

Which meal do you struggle with ideas for on Slimming World? I have lists of breakfast ideas and lunch ideas if that helps you.

Courgette pasta
Creamy courgette pasta
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mushroom stroganoff

Mushroom Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: JustAverageJen
  • Prep Time: 5 Minutes
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 Portions 1x
  • Category: Main meal
  • Method: Hob
  • Cuisine: Slimming World
  • Diet: Low Calorie


A delicious mushroom stroganoff which is Syn free on Slimming World and easy to make whilst also tasting like it should when it has cream in!



3 Cloves of Garlic (crushed)

1 Large onion (finely chopped)

150g White mushrooms (quartered)

250g Chestnut mushrooms (quartered)

150g Mixed mushrooms (cut in small pieces) eg. Shiitake, woodland etc.

2 Vegetable stock pots

150ml Boiling water

1.5 tbsp Hendersons relish or alternative such as Worcestershire sauce etc.

1tbsp Paprika

250g Fat-free Fromage frais

Fresh Parsley to garnish

Freshly ground black pepper


1. Using a large frying pan, mist with a low-calorie cooking spray and place over medium heat.

2. Saute the garlic and onion until the onion is soft but not browning.

3. Add all the mushrooms, the stock pots made with the boiling water, Hendersons, paprika and a few twists of freshly ground black pepper.

4. Bring to the boil and then turn down and simmer for 10 minutes or until the mushrooms are soft and cooked.

5. Remove from the heat and leave to stand for three minutes.

6. Gently stir in the Fromage frais and serve immediately.


If you stir in the Fromage frais while this is on the heat it may split, this can make it look not so nice and change the texture but will still be safe to eat just not as nice!

Recipe Card powered byTasty Recipes

If you found this helpful please share!

Just Average Jen Shopping Guides

My guides to help you spend your money wisely on whatever you need for your happy healthy lifestyle.

About Author

Hi, I’m Jen Mellor; I live in Nottingham, UK. and use my knowledge and experience in weight loss and confidence to help you become your own cheerleader and best friend. I am usually seen wearing colourful leggings and love to wear bright colours. Wear what you love, and be proud of your style and choices!


  1. Judith Davies says:

    made this last night , great way to use up an over-buy of mushrooms ! served it with orzo which solved the past/rice dilemma too !

  2. Mushrooms are delicious… I’d eat them in every meal if I could. This stroganoff is to die for. The Henderson’s relish is defo needed!

  3. Made this today. Was really good! Made with Philadelphia lightest rather than ff framage Fraise. Served w cauliflower rice. Yum.

  4. We had this meal a few nights ago and absolutely loved it! Went to cook it again however and the recipe has disappeared! How can we find it again?

    1. JustAverageJen says:

      Could you bookmark it or pin it on Pinterest? I did have an issue a while ago where this recipe card just disappeared but I think it is fixed now!

  5. If you make a batch and want to freeze it do I have to leave the fromage or yoghurt out???

    1. JustAverageJen says:

      I would leave it out so that it doesn’t split when you reheat it

  6. Sian Saarlaid says:

    Tastes and looks lovely

  7. Karen Reekie says:

    This looks amazing! I might have to try it! Thanks for sharing! I’m always on the look out for new recipes!

  8. I am always looking for some new recipes for my slimming world journey so I’m going to give this one a go.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.