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
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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.
Absolutely delicious! I had some mushrooms to use up and decided to follow this recipe. It is easily adaptable for one serving by using less mushrooms and slightly less sour cream. This really is the fast food of the twenty-first century: a meal on the table with basmati rice in fifteen minutes; how good is that.
Great, glad you enjoyed it Shane! Absolutely – no excuses for not eating a good meal when it’s this easy :)
Thanks for this recipe. I loved it; very healthy too. I was wondering if I was to take it for lunch to work, you think I could add the sour cream at night and heat it up the next day?
Thanks Dana! I haven’t tried reheating this but I think it would be fine :)
Found this through Google. I will try it but with the slight difference that I will add less garlic, but it will be raw and I will add it at the end. So I could feel it and I think this might really imbue the whole thing. I’m a sucker for mushrooms anyway. Good recipe, I approve!
cheers, Conor
Hope you enjoy your version, I love mushrooms too :)
Is there nutritional information for this recipe?
There’s not, but if you copy and paste the ingredients list into this website it should give you an idea :) http://www.caloriecount.com/cc/recipe_analysis.php
I wish recipes used Ounces, how much is 500ML ??
500ml is about 2 cups, not sure what it would be in ounces – do you use fluid ounces or just normal ounces? Not the way I would usually measure a liquid!
500g is about 18oz. 454g is 16oz or 1lb and so the other 46g is about 1 and 3/4oz.
50ml of stock is 3tablespoons and one teaspoon’s worth.
Hope this helps.
Do you think soft cheese (maybe with added milk) would be a decent substitute for sour cream? I just have some soft cheese in the fridge that I’d like to use up!
Hmm, to be honest I think it would be a little different using cream cheese – but I’ve made mushroom sauces with cream cheese lots of times and it’s always delicious, even if it’s not exactly a stroganoff, so I say go ahead!
Great! Had this for Dinner today (and will have for lunch next days at work :) )
I was searching some main dish with mushroom, and as a single -kinda lazy- guy, this recipe is amazing!
Thanks Victor, really pleased you liked it! Enjoy your leftovers! :)
This recipe is SO GOOD!! it is fast, easy, inexpensive, and delicious! I’ve made it four times already and it has a permanent place in my meal rotation—thank you so much!!
Yay! Thank you! :) So pleased you love it as much as I do!
Just as long as it doesn’t get to the Name That Slime stage too often, as mine does…
I’ve made this twice now. Last Saturday, I had only about 350g of fresh mushrooms, so I used some mixed dried mushrooms and used the soaking liquid instead of the stock. This made it even yummier. I also used a mixture of creme fraiche and Greek yoghurt as it was Empty the Refrigerator Night and there wasn’t much creme fraiche left.
Sounds great! Glad you liked it :) I need to have Empty the Refrigerator Night, always so much random stuff hiding in mine!
I’m going to make this tonight. This recipe calls for 50ml of vegetable broth. I’m wondering if it’s a typo because your crock pot recipe calls for 250ml? Please let me know asap. Thanks.
Hi Michelle! I think the recipe is right, it only needs a splash :) But feel free to add more liquid if you’d like it to be saucier! Enjoy!
Hi Becca, I stumbled upon your site through Pinterest and found this recipe. I’ve just made it and it tastes delicious. I confess – I put less garlic and I added a cup of cooked quinoa. : )
Quinoa sounds like a good addition! Glad you enjoyed it :) Make sure you take a look at my other recipes too!