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Mushroom Stroganoff with Puff Pastry Shapes

Serves 6


  • 1 sheet butter puff pastry, thawed
  • 20g Australian butter
  • 1 clove garlic, crushed
  • 4 spring onions, chopped
  • 1 teaspoon chopped parsley
  • 1kg assorted mushrooms (button, shitake, oyster, enoki)
  • 3/4 cup Australian reduced fat sour cream
  • 75g Australian light cream cheese
  • 1 tablespoon wholegrain mustard
  • pepper, to taste
Download Recipe (PDF)


  1. 1. Cut assorted shapes out of puff pastry sheet. Place on a buttered and lined baking tray and bake at 200°C for 15 minutes or until golden. Melt butter in a saucepan and cook garlic and spring onions until softened. Add parsley and mushrooms and cook covered for 3-5 minutes or until tender.
  2. 2. Beat sour cream, cream cheese and mustard together. Remove mushrooms from heat and stir in cream mixture until mushrooms are well coated. Season with pepper. Place mushrooms on serving plates and top with pastry shapes.
  3. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 1024
Protein (g) 10
Fat, Total (g) 16
Carbohydrates (g) 15
Sodium (mg) 0
Calcium (mg) 65
Iron (mg) 0.8


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