15 Minute Mushroom Stroganoff

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This quick mushroom stroganoff recipe makes a healthy, tasty meal in just 15 minutes!

Portion of creamy mushroom stroganoff served on rice

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.

Portion of creamy mushroom stroganoff served on a bed of rice

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.

Creamy mushroom stroganoff mixed with rice in a frying pan

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!

Garlic mushrooms cooking in a wok with smoked paprika

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.

Smoky garlic mushrooms in a wok with a dollop of sour cream added

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.

Creamy mushroom stroganoff in a wok

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.

Portion of creamy mushroom stroganoff mixed with rice in a bowl

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.

Portion of creamy mushroom stroganoff mixed with rice in a bowl

15 Minute Mushroom Stroganoff

This quick mushroom stroganoff recipe makes a healthy, tasty meal in just 15 minutes!

If you’ve cooked this recipe, don’t forget to leave a star rating!

4.89 from 34 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 181kcal
Author: Becca Heyes


  • 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


  • 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.



Nutrition Facts
15 Minute Mushroom Stroganoff
Amount Per Serving (1 portion)
Calories 181 Calories from Fat 93
% Daily Value*
Fat 10.3g16%
Saturated Fat 2.5g13%
Cholesterol 5mg2%
Sodium 106mg4%
Potassium 984mg28%
Carbohydrates 17.8g6%
Fiber 4.5g18%
Sugar 6.9g8%
Protein 9.8g20%
Calcium 40mg4%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Recipe Rating


  1. It was kind of flavorless so I added worchestire sauce, a little red wine but it still was bland. I love all of the ingredients but I probably won’t make this again.
    Thank you for the recipe though.2 stars

  2. I love this recipe, I’ve made it at least a dozen times by now! The past few times I’ve made it, I added a bit of corn starch in at the end to thicken the sauce and I’ve been very happy with how that’s turned out. I also love topping this with a bit of tajin for extra flavour!5 stars

  3. This is a regular in my house now. Will it keep in the fridge and reheat the next day? (For the rare occasions there are leftovers)5 stars

  4. I made this tonight and it was simple to prepare and absolutely delicious.
    I’ll definitely make this again.
    Thank you.5 stars

  5. I feel like the vegetable stock makes it too soupy. Once the mushrooms cook down with the stock its a soupy mess…nothing creamy about it4 stars

  6. 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. 5 stars

  7. 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!!

  8. 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 😊