This quick mushroom stroganoff recipe makes a healthy, tasty meal in just 15 minutes!
Mushroom stroganoff is one of my favourite easy dinners (you may have noticed that I post about it a lot on the blog!). 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.
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.
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!
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.
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 sautéing, and you’re basically done. Even I can manage that.
How do you serve mushroom stroganoff?
Stroganoff is typically served with either rice or pasta – often tagliatelle. 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.
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.
15 minute mushroom stroganoff
Ingredients
- 1 tbsp oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 500 g (~ 17 1/2 oz) mushrooms, sliced or diced
- 1 tsp smoked paprika
- 70 ml (~ 1/4 cup) vegetable stock
- 2 tbsp sour cream
- Salt
- Black pepper
- 4 tbsp 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
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe, not including rice or pasta.
Hooked on stroganoff? Try my creamy mushroom stroganoff pie!
Jill Hetherington
Wednesday 7th of April 2021
Really quick and tasty. I added a little more paprika and sour cream. Sautéed the onions and mushrooms a little longer than 10 mins. Used dried and fresh parsley.
Becca @ Easy Cheesy Vegetarian
Tuesday 13th of April 2021
Thanks Jill, glad you enjoyed it!
Helen Kennedy
Wednesday 27th of January 2021
This is a favourite of ours. This time I put some Greek yogurt on top, which made it even better.
Vic
Sunday 22nd of November 2020
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!!
Vic
Thursday 19th of November 2020
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 😊
Becca @ Easy Cheesy Vegetarian
Monday 23rd of November 2020
Ooh sounds amazing!
Sapna
Monday 1st of June 2020
Thanks for this awsome content