Mushroom Stroganoff

Mushroom Stroganoff is easy, filling and fast. Mixed mushrooms in a creamy stroganoff sauce is perfect whether you are looking for a meat-free Monday dinner, or trying to eat more veg.

I adore stroganoff. It’s one of my favourite meals, and absolutely my favourite way to use up leftover roast beef. We also have stroganoff sauce with steak, halloumi, mushrooms, chicken and pork!

Unfortunately, Michael doesn’t like creamy sauces, so stroganoff isn’t a dinner that we enjoy with the kids.

But that just makes it a fab date night dinner. Actually, he doesn’t like mushrooms either, so this mushroom stroganoff recipe would be totally lost on him!

Not the rest of us, though! 

Mushrooms have got to be one of my favourite foods. I’m a big meat eater, but actually mushrooms, beans and halloumi are all up there with my favourite ingredients. 

This recipe for mushroom stroganoff is creamy, filling, and using different mushrooms means that it’s packed with flavour and has a really lovely texture. 

What is Mushroom Stroganoff?

It’s is like beef stroganoff, without the beef, but with more fantastic mushroom! It’s an incredibly simple meal with soured cream and paprika, that’s super tasty and filling.

Honestly, it’s one of the easiest meals I make.

When I make stroganoff with mushrooms, I often feel like I should add more. Maybe some wine, or different flavours. But, honestly, it doesn’t need it. 

Basically, if you are wondering how to make mushroom stroganoff, you cook your mushrooms in butter, add plenty of soured cream and veg stock, some paprika, and simmer.

There are a few other bits, but that’s the basis!

Is Mushroom Stroganoff Vegetarian?

Yes!

As long as you use vegetable stock, this stroganoff recipe is totally vegetarian. 

Can You Make Vegan Stroganoff?

This recipe for stroganoff with mushrooms isn’t vegan. The soured cream is a bit of a problem.

The best vegan stroganoff recipes that I’ve seen use a vegan butter, oat milk and flour to thicken it up.

But, I can’t say that I’ve ever tried so you might be best doing a Google, and using your own favourite vegan alternatives. 

What Mushrooms Should You Use in Mushroom Stroganoff?

All of them!! When I make my easy mushroom stroganoff recipe, I tend to get Shiitake, Chestnut, and Button. Because they are easy to get from Asda. 

You can use any mushrooms that you can find though. You need about 500g of mixed mushrooms, but anything goes really. 

How Do You Thicken Stroganoff Sauce?

The best way to thicken a mushroom stroganoff with soured cream is to let it simmer. 

The soured cream is fairly thick, so simmering will thicken it all up pretty quickly. 

If, for any reason, it isn’t thickening as fast as you might like, mix 1 tablespoon of cornflour with a little water and stir it in. 

What to Eat with Stroganoff

I love a stroganoff with pasta. 

But you can serve it with rice, mash, or even chips. Whatever you fancy really.

Even a meat-free stroganoff is very filling, so you don’t need too much of whatever you choose to serve it with. 

How Long Will Stroganoff Last in the Fridge?

Your leftover stroganoff with last in the fridge in a sealed container for 2-3 days. 

Can I Freeze Mushroom Stroganoff?

Yes, you can freeze mushroom stroganoff! Leave to cool, pop in a sealed container and freeze for up to two months. To reheat mushroom stroganoff, first thaw in the fridge.

Then warm slowly in a large frying pan, adding a little extra water or veg stock if it’s a little dry. 

Mushroom Stroganoff

Author NameAuthor: Donna

Mushroom Stroganoff is easy, filling and fast. Mixed mushrooms in a creamy stroganoff sauce is perfect whether you are looking for meat-free Monday dinner, or trying to eat more veg.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine British

Servings 4

Calories 238 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 500 g Mixed Mushrooms
• Pinch Salt and pepper
• 30 g Butter
• 1 Red Onion (Diced)
• 1 Clove Garlic (Crushed)
• 1 tablespoon Dijon Mustard
• 2 teaspoons Smoked Paprika
• Splash Lemon Juice
• 200 ml Veg stock
• 150 ml Soured Cream
• 1/2 teaspoon Parsley
• Pasta to serve

Instructions

 

• Cook pasta (or other sides) to package instructions
• Melt the butter in a large frying pan
• Add the mushrooms and a pinch of salt and pepper and fry for 2-3 minutes until softened
• Add the onions and garlic and fry for 5 minutes until soft
• Add the soured cream, stock, mustard, paprika, lemon juice and parsley and stir
• Simmer for 20 minutes, stirring regularly until the sauce has thickened

Notes

Nutritional information does not include pasta or other sides.

Nutrition

Nutrition Facts

Mushroom Stroganoff

Serving Size

 

1 Serving

Amount per Serving

Calories

238

% Daily Value*

Fat

 

21

g

32

%

Saturated Fat

 

13

g

81

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

6

g

Cholesterol

 

59

mg

20

%

Sodium

 

324

mg

14

%

Carbohydrates

 

12

g

4

%

Fiber

 

4

g

17

%

Sugar

 

6

g

7

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

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