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  • Prep Time
    10 mins
  • Cook Time
    20 mins
  • Serving
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A vegetarian version of the Russian Stroganoff, usually made with Beef.  Not only does it take less than half the time to make, but it tastes just as delicious!



    Step 1

    Sauté the onion in a pan until it start softening. Add the crushed garlic and cook for a minute before adding the sliced mushrooms.

    Step 2

    Mix the GF flour with the paprika, chilli, thyme and pepper in a bowl and when mushrooms are cooked, sprinkle the flour mix and gently stir it into the mushrooms.

    Step 3

    Add the wine, followed by the stock, the Worcestershire sauce and then stir in the mustard. Bring to boil, lower the heat and add the spinach. *If you do not have fresh baby spinach you can use frozen spinach, thawed and cooked for a few mins in the microwave before adding to the stroganoff.

    Step 4

    Cover and keep warm. Before serving stir in the yoghurt and the fresh parsley.

    Step 5

    Serve with GF noodles, or rice, whichever you prefer.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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