Mushroom and courgette stroganoff

Mushroom and courgette stroganoff
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Main meal
  • 30 minutes or less
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A quick, easy and filling low protein vegetarian dish which is also low in potassium, salt and phosphate.


1 teaspoon olive oil

1 onion, finely chopped

1 garlic clove, crushed

2 teaspoons paprika

2 courgettes, chopped into 1cm cubes

400g chestnut mushrooms, chopped into 1cm cubes

Very low-salt vegetable stock cube – made up with 200ml of boiling water

300g low-fat crème fraîche

To serve

350g basmati rice

2 tablespoons chopped parsley


  1. Step 1

    Prepare your vegetables. Heat the oil in a large frying pan over a medium heat and soften the onion and garlic for 5 minutes. Add the paprika and cook for 1 minute.

  2. Step 2

    Add the courgettes and cook for 2 minutes, then add in the mushrooms, stir and cook for a further 5 minutes.

  3. Step 3

    Pour in the stock, bring to the boil and bubble for 5 minutes until the sauce starts to thicken. Take it off the heat and cool for a couple of minutes.

  4. Step 4

    Cook the rice according to the packet instructions.

  5. Step 5

    Stir the crème fraîche slowly into the stroganoff sauce so that it does not split.

  6. Step 6

    To serve, put the rice into bowls and spoon over the stroganoff. Sprinkle with chopped fresh parsley.

Food facts

The rice is the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.

Although this recipe does contain mushrooms, a high potassium food, when keeping to the portion sizes suggested, this dish is low in potassium and can be enjoyed as part of a low potassium diet.

Although this dish is low in phosphate, it does contain some phosphate, therefore, if you have been prescribed a phosphate binder, ensure you take them with this dish.

This is a low protein dish, suitable for those advised to reduce their protein intake.

Use a gluten-free stock cube.

Use an oat-based crème fraîche, oat yoghurt or a soya yoghurt to make this dish suitable for a vegan diet. These alternatives are lower in potassium and phosphate, so will not affect the recipe.

This dish is best eaten fresh.