Servings
Font
Back
5.0 from 21 votes

Mushroom Stroganoff

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 167 kcal
Course: Dinner
Cuisine: American , Russian

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

    Cup of Yum
  1. Chop the mushrooms into slices and quarters - I like to have a variety of shapes so the stroganoff gets a nice texture. Set aside.
  2. 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.
  3. Add the mushrooms, paprika and thyme and stir to coat, then cook for 4 minutes uncovered, stirring regularly.
  4. 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.
  5. 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

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

% 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.