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.
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.
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
- 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.
Chop the mushrooms into slices and quarters. A variety of shapes/sizes gives the finished dish a nice texture. Set aside.
Cook the onions in the butter and oil for 4 minutes until soft and translucent, stirring often.
Add the garlic and cook for another minute.
Stir in the mushrooms, paprika and thyme.
Cook for 5 minutes uncovered, stirring occasionally.
Stir in the broth/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.
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
get the Mushroom Stroganoff recipe
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
Mushroom Stroganoff
Equipment
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
- 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
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.
Pete
Kate, thank you very much for such a tasty recipe, my wife and I thoroughly enjoyed it. Apparently I'm to make it again 🙂
Cathleen
Oh wow! I love mushrooms so much, but my husband hates them!! More for me, right?? This recipe is so good!
Jen
This looks amazing! I never knew about giving the mushrooms some sunlight to boost vitamin D. Such a great tip, thanks!
Kathryn Donangelo
If you love mushrooms, you have to try this recipe!! So hearty and easy to make!! Thank you!
Elaine
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! 🙂