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, 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.
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
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 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.
Hi,it looks yummy and definitely will try..But the rice looks yummy too :) can I have the recipe please?
how much salt did you add?
Just a good pinch :) It really depends on how salty you like your food – just add a little and then taste it to see if you need a bit more.
Do you recommend using greek yogurt instead of sour cream for this recipe? Thinking of making it this weekend, thanks!
Stroganoff usually uses sour cream but I imagine Greek yogurt would work fine :) enjoy!
My tastebuds say that Greek yogurt is too sour, I would use regular yogurt and drain some of the whey out of it to make it thicker and less sour.
To drain yogurt, take a medium-size strainer and set it over a bowl. Gently spoon the yogurt into it, breaking up the yogurt’s structure as little as possible; this is important so that it will drain properly. Set the bowl and strainer aside at room temperature while you cut up vegetables and do the rest of the cooking. The yogurt will become thicker the longer it drains.
How would you go about adding tofu to this recipe? I have some sitting in the fridge waiting to be used and this seems like a good opportunity to put it to use!
I’d press the tofu first, then just cube it up and throw it in the pan for a few minutes to crisp up slightly before you add anything else :)
did a test run with the kids as I have six coming over for our weekly movie night tomorrow and we loved this.
Thanks Jo, really pleased you liked it! Have fun tomorrow! :)
Found this on Pinterest recently, been dying to try it. We ate it last night finally. It was really making me wish I had made more, because it was so good. I’m with all the others, it was so easy! I had to wait for the 20 minute rice. This is way better than any takeout if you don’t think you have time to make something. The only other thing I thought maybe to try next time would be adding a splash of dry red wine to it as it cooks, to add just a touch more flavor.
Yay thanks Melanie! So glad you enjoyed it :) A dash of red wine sounds like a GREAT addition!
Made this today. I put it over brown rice pasta for a healthy alternative. I accidentally used broth instead of stock. Would there be taste differences ?
The difference between broth and stock is absolutely tiny so I’m sure it tasted much the same :)
Hi, Becca, I made this last night, and it was so good! And so easy! Thanks for sharing this great recipe. i’d love if you posted a wild rice recipe to use with this one. :-)
Great recipe thanks. :)
I used creme fraiche instead of sour cream. It turned out very well, I’ll be making this again.
Just tried the recipe and it was good! Probably not as good as yours though since I added turkey and had to substitute a few ingredients (apparently I need to do some serious grocery shopping). Other than that the recipe did turn out great and definitely would make it again, but next time I’ll be sure to use original ingredients that you listed. Anyway thanks for sharing your recipe!
-Beverly