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    Home » Recipes » Vegan Dinners

    Mushroom Stroganoff

    Published: Jul 16, 2020 · Modified: Aug 13, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Plate of mushroom stroganoff with text overlay
    Pan of mushroom stroganoff with text overlay.
    Plate of mushroom stroganoff with text overlay
    Plate of mushroom stroganoff with text overlay

    Mushroom Stroganoff is really simple to make and is a real family-pleaser - plus it's ready in just 20 minutes with 9 ingredients! The paprika-infused creamy sauce is full of flavour and delicious over rice or pasta noodles. Vegan or vegetarian.

    Plate of mushroom stroganoff with rice

    Mushroom Stroganoff is the veggie take on classic Russian Stroganoff dish. The (not-so-) secret to it's great flavor and 'meaty' texture is... mushrooms!

    This vegan or vegetarian dinner recipe is super easy to whip up with just a few affordable ingredients and minimal prep. Plus, it comes together in under 20 minutes.

    Smoked paprika gives a wonderful flavour to the creamy mushrooms.

    Use any mushrooms you like, or mix and match. I like to chop them roughly in different shapes and thicknesses to get a lovely variety in the texture of the finished dish.

    It’s great on rice, ribbons of pasta or even over a baked potato.

    Cast iron skillet filled with creamy mushrooms

    A quick midweek dinner

    This is one of my family's favorite go-to weeknight dinner recipes.

    It's soooo full of delicious flavors, it's hearty and comforting, plus it's ready in just 20 minutes!

    You could even make the sauce ahead and keep it in the fridge. Then heat it up when you're ready to eat it. Voila - instant vegan mushroom stroganoff!

    Sometimes we have it with pasta (flat long tagliatelle noodles are a fave!), other times with have it with rice. We also have it on baked potatoes too!

    I like that you can easily change up this simple dish by serving it in different ways. We have it so often, but never tire of it!

    This recipe is not just for vegetarians and vegans. The rich flavor and great texture from the mushrooms always delights meat-eaters too.

    It's one of my favorite recipes for encouraging people to eat more veggie meals!

    Ingredients for mushroom stroganoff on wooden table

    ingredients

    • Mushrooms - use chestnut mushrooms, button, cremini, baby portabellas, chopped portobello or a mixture.
    • Butter - or dairy free butter.
    • Oil - use your favorite flavorless cooking oil, or omit for oil-free.
    • Onion - I use red onion, but yellow or brown work perfectly too.
    • Garlic - I use 3 cloves but adjust to your taste.
    • Smoked Paprika - don't substitute for unsmoked paprika or you won't get the classic stroganoff flavor.
    • Thyme - a few sprigs of fresh thyme adds a wonderful flavor.
    • Cream - you could use heavy (double) cream, sour cream, creme fraiche or dairy free vegan cream.

    To serve:
    Chopped parsley
    Rice or pasta

    how to make mushroom stroganoff

    This is such an easy recipe. It's all made in one pot in just 20 minutes! Follow these step by step photos for perfect results, then scroll down to the bottom of the post where the recipe card has the full ingredients list and method.

    Chopped mushrooms on a chopping board.

    Chop the mushrooms into slices and quarters. A variety of shapes/sizes gives the finished dish a nice texture. Set aside.

    Pan with cooked onions

    Cook the onions in the butter and oil for 4 minutes until soft and translucent, stirring often.

    Pan with cooked onions and garlic

    Add the garlic and cook for another minute.

    Pan with onion, mushrooms, paprika.

    Stir in the mushrooms, paprika and thyme.

    Pan of cooked mushrooms.

    Cook for 5 minutes uncovered, stirring occasionally.

    Mushrooms and sauce cooking.

    Stir in the broth/stock and cook for 5 minutes until it begins to thicken.

    Pan of cooked mushrooms and cream.

    Take the pan from the heat and stir in the cream, then season with salt and pepper.

    Skillet of mushrooms in creamy strogranoff sauce

    serving suggestions

    • Rice or pasta noodles are the usual way to serve stroganoff.
    • If you go for pasta and you're making the vegan version of this dish, then be sure to check that your pasta is vegan. Try it with spiralized or thinly sliced zucchini (courgette) for a full vegetable meal that's light and tasty.
    • I love a bit of green veg at every meal, so we often have it with my quick and easy Green Beans Almondine.
    • For a more Russian side dish, try Braised Red Cabbage.
    • It's also great with mini hasselback potatoes as the carb!

    tips & tricks

    • Use your favorite mushrooms - button and cremini are great.
    • I like to chop my mushrooms roughly and all in different shapes (sliced, quartered, chopped) so there's loads of texture in the final vegetarian or vegan mushroom stroganoff.
    • Leave your mushrooms in the windowsill for half an hour before you prep them and the sunlight will naturally increase their vitamin D!

    storage and freezing

    This vegan stroganoff will keep in the fridge for up to 3 days. Then just cook the pasta or rice, heat the stroganoff through and serve.

    Since this is a creamy dish, it's not the best for freezing, I'm afraid. However, you can freeze it if you make it up to just before adding the cream (but don't add it). Then let it cool, transfer to a freezer-safe container and freeze for up to 3 months. Defrost your mushroom stroganoff, then heat and add the cream.

    20-minute meat-free dinners

    I love to cook, but I don't like to spend hours slaving over the stove. All of my favorite dinner recipes have one thing in common: they're QUICK. Actually, they have two things in common: they're also meat-free.

    Try these delicious meat-free dinners that can all be made in 20 minutes or less!

    Jamaican Jerk Tofu Skewers
    Spanish Beans
    Tofu Curry
    Pasta with Peas
    Chickpea Curry
    Green Pasta
    Naan Pizza
    Mushroom Tart

    mushroom recipes

    Do you still have mushrooms to use up after making this vegan stroganoff? Try these great vegan and vegetarian mushroom recipes!

    Vegan Fajitas with Mushrooms
    Grilled Portobello Mushroom Steaks
    Mushrooms on Toast
    Stuffed Mushrooms with garlic and herbs
    Peruvian Sandwich
    Mushroom Wellington
    Pan-fried Gnocchi with Mushroom Sauce

    Close up of plate of mushroom vegan stroganoff with rice.

    get the Mushroom Stroganoff recipe

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog. I love sharing vegetarian and vegan recipes with you all.
    Kate x

    plate of mushroom stroganoff with rice.

    Mushroom Stroganoff

    Kate Hackworthy | Veggie Desserts
    Mushroom Stroganoff is the veggie take on classic Russian dish and it’s really simple to make. Smoked paprika gives a wonderful flavour to the creamy mushrooms. Use any mushrooms you like, or mix and match. It’s great on rice, ribbons of pasta or even over a baked potato. Cooks in just 20 minutes. Vegan or vegetarian.
    5 from 6 votes
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    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Dinner
    Cuisine American, Russian
    Servings 4
    Calories 167 kcal

    Equipment

    • Saute pan or large frying pan

    Ingredients
     

    • 4 cups (500g) mushrooms chestnut, button, any you have or a mixture
    • 2 tablespoon butter or dairy free butter
    • 1 tablespoon oil
    • 1 red onion finely diced
    • 3 cloves garlic finely chopped
    • 3 teaspoon smoked paprika
    • 3 teaspoon fresh thyme leaves chopped
    • 1 cup (200ml) vegetable stock/broth
    • ½ cup (100ml) cream double cream, sour cream, creme fraiche or dairy-free cream

    To serve:

    • Handful of chopped parsley
    • Rice or pasta

    Instructions
     

    • Chop the mushrooms into slices and quarters - I like to have a variety of shapes so the stroganoff gets a nice texture. Set aside.
    • Heat the butter and oil in a large sautee pan over a medium heat and add the onion. Cook for 5 minutes until soft and translucent, stirring often. Add the garlic and cook for a further minute.
    • Add the mushrooms, paprika and thyme and stir to coat, then cook for 4 minutes uncovered, stirring regularly.
    • Stir in the stock and cook for 5 minutes until it begins to thicken. Take the pan from the heat and stir in the cream, then season with salt and pepper.
    • Serve with rice or pasta, topped with chopped parsley.

    Video

    Notes

    Nutritional information given just for the mushroom stroganoff and not any accompanying rice or pasta.
     
    • Use your favorite mushrooms - button and cremini are great.
    • I like to chop my mushrooms roughly and all in different shapes (sliced, quartered, chopped) so there's loads of texture in the final vegetarian or vegan mushroom stroganoff.
    • Leave your mushrooms in the windowsill for half an hour before you prep them and the sunlight will naturally increase their vitamin D!
    • Rice or pasta noodles are the usual way to serve stroganoff.
    • I love a bit of green veg at every meal, so we often have it with my quick and easy Green Beans Almondine.
    • For a more Russian side dish, try Braised Red Cabbage.
    • It's also great with mini hasselback potatoes as the carb!
     
     

    storage and freezing

    • This vegan stroganoff will keep in the fridge for up to 3 days. Then just cook the pasta or rice, heat the stroganoff through and serve.
    • Since this is a creamy dish, it's not the best for freezing, I'm afraid. However, you can freeze it if you make it up to just before adding the cream (but don't add it). Then let it cool, transfer to a freezer-safe container and freeze for up to 3 months. Defrost your mushroom stroganoff, then heat and add the cream. 

    Nutrition

    Calories: 167kcalCarbohydrates: 12gProtein: 4gFat: 13gSaturated Fat: 5gCholesterol: 15mgSodium: 317mgPotassium: 455mgFiber: 2gSugar: 7gVitamin A: 1113IUVitamin C: 7mgCalcium: 25mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Vegan Dinner Recipes

    • Vegan Pad Thai
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    • Roasted Butternut Squash Soup
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    Reader Interactions

    Comments

    1. Pete

      July 18, 2020 at 11:42 pm

      5 stars
      Kate, thank you very much for such a tasty recipe, my wife and I thoroughly enjoyed it. Apparently I'm to make it again 🙂

      Reply
    2. Cathleen

      July 16, 2020 at 6:11 pm

      5 stars
      Oh wow! I love mushrooms so much, but my husband hates them!! More for me, right?? This recipe is so good!

      Reply
    3. Jen

      July 16, 2020 at 6:08 pm

      5 stars
      This looks amazing! I never knew about giving the mushrooms some sunlight to boost vitamin D. Such a great tip, thanks!

      Reply
    4. Kathryn Donangelo

      July 16, 2020 at 5:20 pm

      5 stars
      If you love mushrooms, you have to try this recipe!! So hearty and easy to make!! Thank you!

      Reply
    5. Elaine

      July 16, 2020 at 4:50 pm

      5 stars
      It is amazing how simple and easy it is to make this stroganoff. The mushrooms must be extra flavorful - they certainly look like they are! 🙂

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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