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    Home Β» Recipes Β» Vegetarian Dinner Recipes

    Apr 10, 2019 Β· Modified: Sep 17, 2021 by Becca Heyes Β· This post may contain affiliate links Β· 105 Comments

    15 Minute Mushroom Stroganoff

    62.9K shares
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    Total time: 15 minutes
    Servings: 2 people
    4.94 from 15 votes
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    This quick mushroom stroganoff recipe makes a healthy, tasty meal in just 15 minutes!

    Portion of creamy mushroom stroganoff served on rice

    Mushroom stroganoff is one of my favourite easy dinners (you may have noticed that I post about it a lot on the blog - whether it's slow cooker stroganoff, stroganoff pie, or even stroganoff soup!). It's pretty healthy, it has tons of flavour, and this version is especially quick and easy to make! It can be on your table (or in your face) in about fifteen minutes - just my kind of lazy dinner.

    Portion of creamy mushroom stroganoff served on a bed of rice

    What is mushroom stroganoff?

    Stroganoff is a Russian dish that's usually made with beef. It has a creamy sauce made from sour cream.

    As with most classic recipes, there's not one 'right' way to make stroganoff - different countries have put their own spins on the recipe, and no two stroganoffs will ever be alike. That's actually one of my favourite things about this dish - you can really make it however you like and call it a stroganoff, and it will almost certainly be delicious.

    As you know, I'm not a stickler for authenticity when it comes to my cooking - as far as I see it, food should be enjoyed, so as long as I end up with a tasty meal at the end of it, I'm not fussed whether my recipe is 100% accurate.

    Creamy mushroom stroganoff mixed with rice in a frying pan

    Ingredients in vegetarian stroganoff

    This vegetarian stroganoff obviously doesn't include the usual beef (although you could totally make one with vegetarian beef-style pieces if you wanted to!) - instead, I used a vegetarian's best friend, mushrooms!

    Mushrooms are super cheap, they have a nice 'meaty' texture (meat-eaters, don't tell me off), and they cook down beautifully to give the sauce a really lovely flavour. Plus, they're really good for you!

    Garlic mushrooms cooking in a wok with smoked paprika

    How to make mushroom stroganoff

    First, cook the mushrooms with some onion and garlic. Just three ingredients in, and you've already produced one of the best smells in the world (cook them in butter if you want them to be extra irresistible!).

    Then, add some smoked paprika. It's my favourite spice in the whole world - I've been told off (jokingly!) on numerous occasions for putting it in just about everything I make. It's got such a lovely rich, smoky flavour, and it's all you need to bring your mushrooms to life and turn them into a really tasty mushroom stroganoff.

    You could use regular paprika if you can't find the smoked stuff, but I'd definitely recommend using smoked if you can find it - the two don't even compare.

    Finally, the all-important sour cream to make everything super creamy.

    Smoky garlic mushrooms in a wok with a dollop of sour cream added

    15 minute dinner

    That's all there is to it! The whole dish comes together in about 15 minutes - maybe 20 if you're particularly slow at chopping veg (but you can't blame me for that).

    This 15 minute mushroom stroganoff is just the kind of quick dinner I love after a long day - spend a few minutes slicing mushrooms, a few minutes sautΓ©ing, and you're basically done. Even I can manage that.

    Creamy mushroom stroganoff in a wok

    How do you serve mushroom stroganoff?

    Stroganoff is typically served with either pasta - often tagliatelle, but something like mafalde would be wonderful too - or with rice. It's fantastic either way.

    Creamy mushroom pasta <-- literally one of the best things on the planet

    Or creamy mushrooms with rice <-- also incredibly delicious, and makes a lovely change (I cook pasta all the time, but have rice less often)

    You can either plate it up nicely over your chosen side dish, or mix everything together in the pan. I actually prefer it all mixed together (though it's a bit less pretty that way!), so you can make sure all of your rice or pasta is nicely coated in the silky sauce.

    Portion of creamy mushroom stroganoff mixed with rice in a bowl

    Vegetable stroganoff

    If you're not a mushroom fan, or you just fancy a bit more variety in your dinner, feel free to mix things up a bit! You could pretty much put whatever vegetables you like in your stroganoff - you don't have to stick to just mushrooms.

    I also love making a vegetable stroganoff, with peppers, onions, courgette (zucchini), asparagus, aubergine (eggplant)...

    Basically, if you smother it in this creamy, smoky paprika sauce, it's going to be delicious.

    Portion of creamy mushroom stroganoff mixed with rice in a bowl

    15 minute mushroom stroganoff

    This quick mushroom stroganoff recipe makes a healthy, tasty meal in just 15 minutes!

    If you've cooked this recipe, don't forget to leave a star rating!

    4.94 from 15 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2 people
    Calories: 181kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 1 tablespoon oil
    • 1 medium onion, diced
    • 4 cloves garlic, minced
    • 500 g (~ 17 Β½ oz) mushrooms, sliced or diced
    • 1 teaspoon smoked paprika
    • 70 ml (~ ΒΌ cup) vegetable stock
    • 2 tablespoon sour cream
    • Salt
    • Black pepper
    • 4 tablespoon fresh parsley, chopped

    Instructions

    • Heat the oil in a large frying pan or wok, and add the onion. Cook for a few minutes over a medium heat, until slightly softened. Add the garlic and sliced mushrooms, and cook for a further 5 minutes, or until the mushrooms are thoroughly cooked.
    • Coat the mushrooms in the smoked paprika, then add the vegetable stock and sour cream. Bring to a gentle simmer, and cook until the mixture has come together into a silky sauce.
    • Season to taste, and serve topped with plenty of fresh parsley.

    Video

    Nutrition

    Serving: 1 portion - Calories: 181 kcal - Carbohydrates: 17.8 g - Protein: 9.8 g - Fat: 10.3 g - Saturated Fat: 2.5 g - Cholesterol: 5 mg - Sodium: 106 mg - Potassium: 984 mg - Fiber: 4.5 g - Sugar: 6.9 g - Calcium: 40 mg - Iron: 8.1 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

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    Comments

    1. Stephanie says

      August 10, 2022 at 12:50 pm

      This is a regular in my house now. Will it keep in the fridge and reheat the next day? (For the rare occasions there are leftovers)5 stars

      Reply
      • Becca Heyes says

        August 24, 2022 at 8:52 am

        Absolutely! I'd just pop it in the microwave to reheat :)

        Reply
    2. Fae says

      June 14, 2022 at 9:42 am

      I made this tonight and it was simple to prepare and absolutely delicious.
      I’ll definitely make this again.
      Thank you.5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        June 22, 2022 at 12:25 pm

        Thanks Fae! :)

        Reply
    3. Lydia says

      June 08, 2022 at 3:40 am

      I would like to make this. Do you think rice cauliflower would work?

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        June 08, 2022 at 10:30 am

        Sure :)

        Reply
    4. Timothy G says

      July 27, 2021 at 12:22 am

      I feel like the vegetable stock makes it too soupy. Once the mushrooms cook down with the stock its a soupy mess...nothing creamy about it4 stars

      Reply
    5. Jill Hetherington says

      April 07, 2021 at 9:34 pm

      Really quick and tasty.Β 
      I added a little more paprika and sour cream. SautΓ©ed the onions and mushrooms a little longer than 10 mins. Used dried and fresh parsley.Β 5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        April 13, 2021 at 9:30 am

        Thanks Jill, glad you enjoyed it!

        Reply
    6. Helen Kennedy says

      January 27, 2021 at 9:41 pm

      This is a favourite of ours. This time I put some Greek yogurt on top, which made it even better.

      Reply
    7. Vic says

      November 22, 2020 at 4:26 pm

      Just made this for the second time. I used soya cream instead of sour cream. After adding the smoked paprika, I added a good glug of brandy and bubbled it off before adding the stock and cream. It was fantastic! Thank you very much!!

      Reply
    8. Vic says

      November 19, 2020 at 5:36 pm

      About to make this for the second time. First time round I used soya cream instead of sour cream, and added a generous slosh of brandy after the smoked paprika. Bubbled the brandy away before adding the stock and cream. It was fantastic! Thank you 😊

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 23, 2020 at 8:45 am

        Ooh sounds amazing!

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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