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Mushroom Stroganoff

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Mushroom Stroganoff

 ¼ cup cup butter
 2 tbsp olive oil
 4 shallots, sliced
 3 cloves garlic, minced
 500 g Swiss brown mushrooms, halved or thickly sliced
 1 tbsp smoked paprika
 1 tbsp sweet paprika
 1 tsp caraway seeds
 1 tbsp tomato paste
 1 ½ tbsp flour
 2 cups vegan beef or veg stock
 1 tbsp vegan Worcestershire sauce
 1 tbsp Dijon mustard
 1 tbsp red wine vinegar
 ½ cup vegan sour cream or cream cheese.
 Handful chopped dill
 Handful chopped parsley
 Salt and pepper to season

Heat butter and oil over a medium high heat, then add the shallots and mushrooms and cook until slightly golden. Season with salt and pepper.


Add the garlic and cook off for a minute then add both paprikas, caraway and tomato paste. Cook over medium heat for a further minute.


Add the flour and toast for a minute before slowly stirring in the stock, Worcestershire sauce, vinegar and mustard.


Allow to simmer partially covered over a low heat for about 20 minutes before finishing with the sour cream/cream cheese and herbs. Add more stock if needed.


Stir until the sour cream/cream cheese is fully incorporated.


Check seasoning and add more salt and pepper to taste.


Don’t boil the mix or the sauce might split!


Serve over buttered noodles or with mash potato.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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