This vegetarian mushroom stroganoff is a hearty and delicious dish to serve for dinner.
Like the traditional beef stroganoff in that it has deep, savoury flavours, this mushroom version is not lacking in any of the taste that you might expect.
Mushroom stroganoff is perfect served with white rice – as per this recipe – but it’s also wonderful with mashed potatoes or even over pasta. Give it a go – I know you’re going to love it.
Ingredients, Substitutions and Variations
- Olive oil – you could also use vegetable oil.
- Onions – use brown or yellow onions.
- Mushrooms – you can use any mushrooms you like, but the more flavourful they are, the better. I used a mix of chestnut and woodland mushrooms.
- Smoked paprika – often, stroganoffs are made with sweet paprika. I used smoked here to give it an earthy richness that goes perfectly with those mushrooms.
- Garlic powder – for a hit of garlic. I use powder here for a more intense garlic taste, but you could use a few cloves of fresh garlic too.
- Double cream – for that delicious creaminess. Double cream is best, single cream if a fine as a substitute.
- Fresh parsley – use fresh if you can get it! Dried parsley just doesn’t have the same taste.
- Rice – to serve. But see the notes above and feel free to get creative with the carb you serve it with!
Top Tips
- Cooking the mushrooms Give your mushrooms enough frying time to get a little bit of colour – the taste will be worth it!
- Additions If you want to add more vegetables into this dish, peas or broccoli would go nicely.
- Get ahead Mushroom stroganoff can be made ahead and frozen for up to three months. Defrost thoroughly and reheat until simmering before serving.
Smoky Mushroom Stroganoff
Creamy, vegetarian mushroom stroganoff served with rice.
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Ingredients
- 1 tablespoon olive oil
- 2 onions
- 500 grams mushrooms
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 150 ml water
- 100 ml double cream
- 20 grams fresh parsley
- 500 grams cooked white rice to serve
Instructions
- Peel and finely chop the onions. Roughly slice the mushrooms.
- Put the oil in a large pan over a medium heat. Add the onion and cook for 4-5 minutes until softened.
- Add the mushrooms and cook for 10 more minutes, stirring regularly. Turn the heat down if the mushrooms start to catch.
- Add the smoked paprika and garlic powder. Stir, then add the water and cream. Mix well and bring to a gentle simmer.
- Add the chopped parsley and season with salt and pepper, then remove from the heat.
- Serve over bowls of cooked rice.
More delicious recipes with mushrooms:
- Pancetta, Mushroom and Spelt Broth
- Vegetarian Garlic Mushroom Orzo
- Vegan Rich Mushroom Soup
- Fennel, Leek and Mushroom Pasta
- Mushroom, Courgette and Ricotta Pasta
- 15 Minute Creamy Garlic Mushroom Pasta
- Vegan Mushroom and Ginger Stir Fry
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