15 Minute Mushroom Stroganoff
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 – whether it’s slow cooker stroganoff, stroganoff pie, lentil stroganoff, 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.
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.
💬 Recipe Reviews
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 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.
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
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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
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Any way we could make this vegan????
I’m pretty sure you can get vegan sour cream! I think I’ve heard of one by Tofutti? Don’t think you can get it in the UK though, not sure where you are?
Ingredients
•1 cup raw cashews (not roasted or salted)
•Water, to cover
•¼ cup fresh water
•¼ teaspoon salt
•1-2 teaspoons apple cider vinegar
•1 lemon, juiced
I am a big fan of DIY vegan cashew sour cream. (I don’t like all those gross chemically vegan things).
Here is a recipe from http://www.theglutenfreevegan.com
Not sure how the texture will work in this dish, but should taste delicious!
Instructions
1.In a small bowl, cover cashews with water. Let sit for a few hours or overnight. (I suggest overnight if you can wait that long.)
2.Pour off water and place cashews in blender with fresh water, salt, apple cider vinegar and lemon juice.
3.Puree until very smooth and creamy.
4.Refrigerate until needed. Will last up to 1 week in the fridge.
As a student my stomach thanks you, this is very nice.
This was delish,
I added X 4 times the stock and dumped my rice into the same pot for a complete meal. I did not have sour creme on hand so substituted Greek yogurt instead. easy meal and yummy too!
Great idea! Really glad you enjoyed it, thanks for letting me know! :)
Would totally eat! That looks hearty enough to be a great winter dish. I might cheat a bit though and use beef stock :)
Thanks!!! And this really does take only 15 mins! Tastes even better if the mix produced at the end of stage 1 is left for a while, even as long as overnight, as the flavours somehow blend more, but it also means that you have here a good prepare-ahead recipe. Just heat it the next day, which doesn’t take long at all, and do stage 2. When made in smaller portions, it’s good as a starter* which is what I was originally looking for: I do rounds of artisan bread (cut out with a large round pastry cutter, mainly so that each serving is the same size), lightly toasted if time (an ordinary loaf slice works fine too), then to serve I put the stroganoff mixture partly acrtoss the bread so that part of the bread is definitely still crisp when served. (* your avocado poppers are great too! thanks!)
Ooh serving it on toasted bread is a great idea – like stroganoff crostini! And I’m glad you liked the avocado poppers too :)
I love how you turned a classic dish into something so unique! This looks delicious!
What a great recipe, love that it is so quick! Thanks for sharing :)
Happy Blogging!
Happy Valley Chow
i love quick meals! yum!
Looks yummy! For some reason my bloglovin’ won’t follow your blog :( good job i have you on pinterest! :) I’d love to try this. Feel free to pop over and link up to my tasty tuesdays link party! :)
Ahh that’s weird!! Other people seem to be able to follow it :S oh well, make sure you follow me on Facebook or something so you don’t miss any posts :)
I love this simple recipe! Perfect weather for it too. Can’t wait to give it a try.