5 from 4 votes
mushroom stroganoff
Mushroom stroganoff
Prep Time
2 mins
Cook Time
15 mins
Total Time
17 mins

A vegetarian twist on the traditional stroganoff, this mushroom version is easy to make and full of flavor.

Course: Main Course
Cuisine: Fusion
Keyword: 30 minute meal, vegetarian stroganoff
Servings: 2 -3
Calories: 197 kcal
Author: Caroline's Cooking
  • 1 1/2 tbsp butter 7g
  • 1 onion medium
  • 7 oz crimini mushrooms 200g (brown)
  • 6 oz portabella mushrooms 170g (portabello)
  • 1/2 tbsp flour
  • 1/2 cup stock 120ml vegetable, beef or chicken all fine, as you have/to suit dietary needs
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 4 tbsp sour cream
  • Chopped parsley to serve
  1. Dice the onions and chop the mushrooms into small-ish chunks - I tend to halve the crimini then slice, cut the portabella into slices then into a dice.
  2. Melt the butter over a medium heat in a skillet/saute pan and add the onions. Cook, stirring occasionally, until softened, about 3-5minutes.
  3. Add the mushrooms and cook, increasing the heat if need be so they cook without becoming too wet.
  4. Once the mushrooms have softened, about 3-5min, add the flour to absorb the excess fat then add the stock, paprika and thyme. Stir to ensure any browning from the pan is mixed in then bring to a simmer and cook for 5-10minutes.
  5. Remove from the heat, allow to cool slightly then stir through the sour cream before serving over rice, pasta or spaetzle, topped with some chopped fresh parsley

Recipe Video

Nutrition Facts
Mushroom stroganoff
Amount Per Serving
Calories 197 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 35mg 12%
Sodium 346mg 14%
Potassium 868mg 25%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 7g
Protein 5g 10%
Vitamin A 16.5%
Vitamin C 4.9%
Calcium 5.7%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.