Mushroom Stroganoff
User Reviews
5.0
21 reviews
Excellent
Mushroom Stroganoff
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Mushroom Stroganoff is the veggie take on classic Russian dish and it’s really simple to make. Smoked paprika gives a wonderful flavour to the creamy mushrooms. Use any mushrooms you like, or mix and match. It’s great on rice, ribbons of pasta or even over a baked potato. Cooks in just 20 minutes. Vegan or vegetarian.
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Ingredients
- 4 cups (500g) mushrooms chestnut, button, any you have or a mixture
- 2 tablespoon butter or dairy free butter
- 1 tablespoon oil
- 1 red onion finely diced
- 3 cloves garlic finely chopped
- 3 teaspoon smoked paprika
- 3 teaspoon fresh thyme leaves chopped
- 1 cup (200ml) vegetable stock/broth
- ½ cup (100ml) cream double cream, sour cream, creme fraiche or dairy-free cream
To serve:
- handful of chopped parsley
- Rice or pasta
Instructions
- Chop the mushrooms into slices and quarters - I like to have a variety of shapes so the stroganoff gets a nice texture. Set aside.
- Heat the butter and oil in a large sautee pan over a medium heat and add the onion. Cook for 5 minutes until soft and translucent, stirring often. Add the garlic and cook for a further minute.
- Add the mushrooms, paprika and thyme and stir to coat, then cook for 4 minutes uncovered, stirring regularly.
- Stir in the stock and cook for 5 minutes until it begins to thicken. Take the pan from the heat and stir in the cream, then season with salt and pepper.
- Serve with rice or pasta, topped with chopped parsley.
Notes
- Nutritional information given just for the mushroom stroganoff and not any accompanying rice or pasta.
- Use your favorite mushrooms - button and cremini are great.
- I like to chop my mushrooms roughly and all in different shapes (sliced, quartered, chopped) so there's loads of texture in the final vegetarian or vegan mushroom stroganoff.
- Leave your mushrooms in the windowsill for half an hour before you prep them and the sunlight will naturally increase their vitamin D!
- Rice or pasta noodles are the usual way to serve stroganoff.
- I love a bit of green veg at every meal, so we often have it with my quick and easy Green Beans Almondine.
- For a more Russian side dish, try Braised Red Cabbage.
- It's also great with mini hasselback potatoes as the carb!
- This vegan stroganoff will keep in the fridge for up to 3 days. Then just cook the pasta or rice, heat the stroganoff through and serve.
- Since this is a creamy dish, it's not the best for freezing, I'm afraid. However, you can freeze it if you make it up to just before adding the cream (but don't add it). Then let it cool, transfer to a freezer-safe container and freeze for up to 3 months. Defrost your mushroom stroganoff, then heat and add the cream.
Nutrition Information
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Calories
167kcal
(8%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
15mg
(5%)
Sodium
317mg
(13%)
Potassium
455mg
(13%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1113IU
(22%)
Vitamin C
7mg
(8%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 317mg | 13% |
| Potassium | 455mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1113IU | 22% |
| Vitamin C | 7mg | 8% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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