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mushroom stroganoff
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5 from 4 votes

Mushroom stroganoff

A vegetarian twist on the traditional stroganoff, this mushroom version is easy to make and full of flavor.
Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Course: Main Course
Cuisine: Fusion
Servings: 2 -3
Calories: 197kcal
Author: Caroline's Cooking


  • 1 ½ tablespoon butter 7g
  • 1 onion medium
  • 7 oz crimini mushrooms 200g (brown)
  • 6 oz portabella mushrooms 170g (portabello)
  • ½ tablespoon flour
  • ½ cup stock 120ml vegetable, beef or chicken all fine, as you have/to suit dietary needs
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • 4 tablespoon sour cream
  • Chopped parsley to serve


  • 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.
  • Melt the butter over a medium heat in a skillet/saute pan and add the onions. Cook, stirring occasionally, until softened, about 3-5minutes.
  • Add the mushrooms and cook, increasing the heat if need be so they cook without becoming too wet.
  • 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.
  • 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



Calories: 197kcal | Carbohydrates: 16g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 346mg | Potassium: 868mg | Fiber: 2g | Sugar: 7g | Vitamin A: 825IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1.2mg