This easy vegetarian vegetarian Stroganoff recipe makes a delicious meal in around 20 minutes. Gorgeous mushrooms in a rich, creamy stroganoff sauce make a healthy, hearty and satisfying meal. Serve with rice, pasta or jacket potatoes for an easy dinner solution.
This vegetarian Stroganoff is based on a Russian dish, which usually includes meat. This recipe replaces the meat with mushrooms which gives that deeply satisfying savoury umami flavour and texture. Search out a vegan sour cream (or look at the other substitutes below) and make it suitable for vegan and plant-based diets too.
What you’re going to like about this recipe
- creamy, rich sauce
- umami flavours
- quick and easy to make, preparation and cooking takes very little time and doesn’t create masses of cleaning up.
- uses easily available ingredients
- versatile – you can serve it with different side dishes, such as rice, jacket potatoes, pasta, gnocchi and add a salad too.
- budget-friendly – you can hunt down more exotic mushroom varieties or use all button mushrooms. Your choice.
Ingredients
All of the ingredients are listed in the recipe below these are just a few notes to help.
Mushrooms – There are so many exciting mushroom varieties to choose from. I like to use a mix of different types when I can find them. I like the different textures that they bring. However, if you’re in a hurry, aren’t too concerned about that or you’re cooking for other people who really only like button mushrooms, then use those. The dish is wonderful whichever mushrooms you choose.
Making this Vegetarian Stroganoff Recipe
This is very simple. You are going to need a large frying pan so that you can fit in all the mushrooms. Chop the onion quite finely, along with the garlic. Add in your cleaned and chopped or sliced mushrooms (It’s nice to leave a few of the smaller one’s whole.) and stir. Let these cook for a while, until they reduce a little. Sprinkle over the sweet smoked paprika and stir again. Add in the stock and the miso (optional) and let everything cook for a few minutes more. Stir in the sour cream and the small handful of chopped spinach if you’re using it. Those little blocks of frozen spinach are brilliant for this type of dish. Give everything a quick stir. The sauce will thicken a little as it cooks. Check the seasoning to make sure that it’s perfect for you and it’s ready to serve.
How to Serve Mushroom Stroganoff
To turn this into a satisfying meal you will need to serve it with something else. Here are a few of our ideas and things we often eat with this recipe.
Side dishes that keep things quick
- pasta – cook your favourite pasta. Use the instructions on the packet to work out how much to cook and for how long. Penne and fusilli are good as they hold onto the sauce.
- gnocchi – gnocchi always loves a creamy sauce and takes only minutes to cook.
- rice – plain cooked rice is a traditional thing to go with a stroganoff. The tasty sauce goes really well with the subtle flavour. There are different varieties of rice too to explore. It’s good with brown or brown basmati rice and also the white versions. Stir through some chopped herbs such as parsley for a nice flavour hit.
Side Dishes that take a bit longer…
- Jacket potatoes – these go really well with this easy to make Mushroom Stroganoff but do take a little longer to cook. Cut down on the baking times by microwaving for a little while and then finish them off in the oven. This way you still get the fluffy insides and you’ve cut down on the baking time. Whilst these are cooking in the oven you can be off doing other things and come back to make the Stroganoff when you’re more or less ready to eat.
- Baked Sweet Potatoes – I can’t imagine that at the time this dish was invented/devised that sweet potatoes were much of a thing. However, these days they’re pretty easy to get hold of and they go well with this dish … I like it. Bake them until beautifully soft in the middle and serve with the Mushroom Stroganoff.
Other things to add
There aren’t too many of these, but if you can think of more, please share.
- Add a nice salad with plenty of fresh and crunchy vegetables. This is an easy dish to keep seasonal.
- Serve with a flatbread, garlic bread or tear n’share type bread.
FAQ’s about this Vegetarian Stroganoff Recipe
Make this dish vegan or plant based by searching out a suitable vegan sour cream. There are a few varieties around these days. If you can’t find this, then you could use a plant based greek yogurt instead. I generally use greek yogurt when I eat this and it’s delicious.
This dish will store quite happily, covered in the fridge for up to 3 days. If the sauce has thickened a lot during this time, you may need to add a little water or oat milk to thin it out a little. To serve, reheat until piping hot.
Yes, you can. Perhaps replace it with the more regular paprika in the dish for that lovely earthy flavour or leave it out completely and add in a few chopped fresh herbs.
Although this is a traditional dish there are endless variations that you can make. Adding a few extra vegetables works well. I like to add a little chopped spinach but there’s no reason why you couldn’t also add some diced carrots or peas.
Herbs make a lovely addition, particularly thyme and parsley. They seem to suit the earthy flavours of this dish perfectly. They definitely help to make this vegetarian mushroom stroganoff even more tasty.
Sour cream is the traditional ingredient to add to stroganoff but there are other things that work just as well. Substitute it for creme fraiche if you prefer or plain greek yogurt, dairy or non-dairy types.
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If you like this recipe then maybe you’ll like these…
Easy Vegetarian Stroganoff Recipe (using Mushrooms)
Equipment
- frying pan
- spatula
Ingredients
- 5 cups mushrooms mixed chestnut, oyster, shitake types are nice. cleaned and chopped. (17 1/2 ounces altogether)
- 4 garlic cloves
- 1 onion medium, chopped
- 1 tablespoon vegetable oil
- 3 tablespoon sour cream
- 1 teaspoon miso optional
- spinach small handful chopped
- 1/2 cup vegetable stock
- 1 teaspoon sweet smoked paprika
Instructions
- Take a large frying pan that will hold the mushrooms and add the oil.
- Finely chop the onion and the garlic and add to the heated pan. Stir,
- Add the cleaned, chopped and sliced mushrooms and add those to the pan. Stir and keep cooking them until they reduce.
- Add the sweet smoked paprika or ordinary paprika along with the miso and stir again.
- Add the stock and stir. Let it cook for a few minutes and then add the sour cream. Add a little chopped spinach if using. Stir again and allow it to all come together to create a rich, creamy sauce.
- Check the seasoning and serve. Sprinkle some freshly chopped herbs such as parsley or thyme.
- Enjoy!
Notes
- plain boiled rice; basmati, brown basmati, jasmine rice.
- gnocchi – cooks really quickly.
- pasta – choose a fusilli or penne type that will hold on to the creamy sauce.
- Baked sweet potatoes – takes a bit longer to cook but tasty.
- Baked jacket potatoes – Mushroom Stroganoff makes a delicious filling for your favourite potato.
Nutrition
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Looks yummy!!
Hi Catherine – Thank you. I hope you try it.
I wish I saw this in time for dinner… It will be tomorrow’s, for sure!:)
That happens to me too 🙂 I hope that you get to try it.
we loved this recipe!
I’m really pleased that you got to try it. It’s one of our favourites.