Mushroom and Chickpea Stroganoff For Babies

Mushroom and Chickpea Stroganoff for babies

When Raffy decided he loved mushrooms, I decided that I didn’t offer them or cook with them at home enough. So I’ve been on the lookout recently for some great mushroom meals to add to his weekly diet. Of course a meal that came up a lot when I was researching mushroom dishes was stroganoff. It’s not something I see people offering to babies a lot and so I thought, “why not”. I had a look at a few recipes, tried some out for size and then got to work making my own Mushroom and Chickpea Stroganoff For Babies.

I decided to add chickpeas into this recipe to make it a good source of plant-based protein and iron and I also omitted any salt or stock (although I’ve included Marmite which does contain added salt).

The serving here was ideal as a small portion for me and 1-2 meals for Raffy. The portions will vary a lot depending on how much your little one eats, what age and stage they are at weaning-wise and also how much you eat as an adult too. If you’re unsure about portion sizes check out our ‘Little Portions’ factsheet over on the LittleFoodie.Org website.

I also like the fact that this can be served with rice (2-5 tablespoons of cooked rice for a 1-4 year old), pasta or potatoes too, which is good for adding variety to a baby’s diet.

Mushroom and Chickpea Stroganoff for babiesIngredients: (serves around 2-3 portions)

  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 1-2 cloves of garlic, chopped
  • 1 – 1 ½ tablespoon of paprika
  • 250g of chestnut mushrooms
  • 125mls of recently boiled water
  • 1 heaped teaspoon of marmite
  • ½ a tin of chickpeas
  • 3 tablespoons of yogurt or dairy alternative

Method:

  1. Heat the oil in a pan for a few minutes and then add the onion.
  2. Fry the onion until it’s nicely browned and then add the paprika and the garlic, stir well.
  3. Add the mushrooms and continue to stir until the ingredients have blended well (for around 5 minutes).
  4. Add the recently boiled water and the marmite and cook for 5-10 minutes until most of the water has boiled off add the chickpeas for a couple of minutes at the very end.
  5. Remove from the heat once it’s nice and thick and add your yogurt – stir well to avoid seperation.
  6. Serve a large spoonful or two to baby along with 2-5 tablespoons of rice (age dependent).
  7. Save the rest for yourself or as a meal for baby at a later date (or both).

Mushroom and Chickpea Stroganoff For Babies

And here you have a wonderfully satisfying mushroom and chickpea Stroganoff for babies and toddlers! You make want to make more though, as you will want to try it for yourself! Please take a look at other healthy recipes I have written.

Mushroom and Chickpea Stroganoff for babies