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 tablespoon oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 500 g (~ 17 ½ oz) mushrooms, sliced or diced
- 1 teaspoon smoked paprika
- 70 ml (~ ¼ 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
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
zahura says
nice your post.
Helen Francois says
I made this the other evening. It was late, had a long day and rustled this up. I put the rice on first and then made the stroganoff. My partner wolfed his down. Definitely going to be a regular meal. I used chestnut mushrooms. Worked really well.
Becca @ Amuse Your Bouche says
Awesome! So glad you both enjoyed it :)
andrew says
My bouche is amused!
Michelle Bauer says
Love mushrooms & can't wait to try this ...always wanted to do a Stroganoff.... Thanks for the recipe...
SmallP says
Oh my goodness, this is amazing. So quick, so easy and soooooooooo tasty. Thank you :-)
SmallP says
And sorry, not sure how I managed to link to my old blog there. Me and technology, never a good combination!!!
Becca @ Amuse Your Bouche says
Thank you! :)
Veronica Mitchell says
Fitting into a nice dress again is totally the dream! :) I'm not a mushroom fan but I've been trying to change my eating habits and start with something new and something I usually avoid. Thank you for sharing this recipe. I'll totally include it in my recipe list to finally achieve a little weight loss. Little baby steps for now. Wish me luck! :)
Becca @ Amuse Your Bouche says
I love the idea of forcing yourself to try things you'd usually avoid! Hope you enjoy this one :)
Wanjiru Ndiba says
I tried it. It was excellent. I used both fresh and dried mushrooms. Used the water from the dried mushrooms (after soaking to soften) as stock. I also just used milk with abit of wheat flour as a thickener as I dont like the richness of cream. It was awesome!!
Becca @ Amuse Your Bouche says
Ooh sounds lovely with the dried mushrooms, great idea! Glad you liked it :)
Shane says
I have made this dish on a number of occasions and have previously sung the praises of this recipe on this blog.
If you have no vegetable stock to hand and have used portobello mushrooms, or for that matter any dark gilled mushrooms, just add 50 ml of hot water from the kettle with a little salt. The juice from dark gilled mushrooms works very well with hot water to form its own stock. Just as delicious when cooked.
Becca @ Amuse Your Bouche says
Thanks Shane, glad you still like it :)
Terry says
I have made this recipe many times. It's one of my favorites. ...and so easy to make.
Becca @ Amuse Your Bouche says
Great to know, thanks Terry!
Shane Carter says
Hi,
Thanks for your kind reply to my recent posting on the fifteen minute mushroom stroganoff recipe.
I know you are a cheese loving vegetarian. The one thing that I do not like is cheese, (both of my parents ate it but neither my brother or my niece like it). So many vegetarian recipes are based on cheese. Is there anything that I could use as a substitute.
Becca @ Amuse Your Bouche says
Hi Shane, it totally depends on which recipe you're talking about - you would substitute different cheeses in different ways, and it would also depend on how the cheese is used in the recipe and what purpose it serves. If you'd like to make any recipe in particular I'd be glad to offer a suggestion! :)
Shane Carter says
Hi Becca,
I anticipated a reply in these terms. I know a number of cheese substitutes for creamy sauces, (or tomato sauces) with a cheese base.
My difficulty arises with recipes that need to be baked or those recipes with a cheese gratinee.
Becca @ Amuse Your Bouche says
To replace a crispy cheese topping for a baked dish, I'd just use breadcrumbs (you can cook them off a little first in some garlic oil if you want to make them extra tasty), or even just add slices of tomato or something :)
Shane Carter says
Great, thanks for your help.