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This mushroom stroganoff is one of those wonderfully rich, creamy dinners that tastes like you’ve spent ages stirring and faffing over the hob, when actually, it’s ready in about 20 minutes. The chestnut mushrooms are cooked in butter until they’re golden and savoury, then folded through a creamy, slightly tangy sauce with garlic, sour cream and vegetarian Worcester sauce. It’s cosy, comforting and just the thing when you want a meat-free dinner that still feels properly satisfying.
Nicky’s Notes
There’s no need for meat when you have a giant pile of chestnut mushrooms, cooked in butter, salt and pepper. The savoury ‘nuttiness’ of the mushrooms, along with the creaminess and slight tang of the sauce makes this 20-minute dinner feel extravagant.
The sauce is rich, but not heavy for the sake of it. The double cream gives it that silky finish, while the sour cream adds a gentle tang that stops everything tasting too one-note. That little splash of vegetarian Worcester sauce is important too, it gives a savoury depth that makes the whole pan taste rounder and more comforting.
It’s also a great “what can I make quickly?” dinner. The sort where you can put rice on, slice the mushrooms, and have everything bubbling away before anyone’s started asking when tea is ready.
Table of Contents
📋 Ingredients for mushroom stroganoff
***Full recipe with detailed quantities in the recipe card below***
Make it fully vegetarian
Use vegetarian Worcester sauce to keep the dish vegetarian. Regular Worcestershire sauce works if you’re not cooking for vegetarians.
Note on the mushrooms
Chestnut mushrooms are my favourite here, but you can use button mushrooms, portobello mushrooms or a mixture.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Soften the onion in foaming butter and oil, then add the mushrooms, salt and pepper and cook until browned. Stir in the garlic, then lower the heat and add the double cream, soured cream and Worcestershire sauce. Warm gently until just bubbling at the edges (don’t boil), then serve over rice or pasta with paprika and parsley.
Recipe Tips
- Don’t use low fat cream for this dish. Cream under 25% fat can curdle when heated. Although we’re using sour cream – which is approx. 20% fat for the full-fat version, it is protected by the addition of the double (heavy) cream, which is approx. 48% fat. Ensure you pour the double cream into the hot pan before the sour cream, then heat it slowly and the sauce will be perfect.
Creamy, buttery and savoury with golden chestnut mushrooms, a gentle garlic warmth and a tangy finish from the sour cream. It tastes cosy and a little bit indulgent, but still fresh enough for a quick midweek dinner.
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Pin It📺 Watch how to make it
Watch the video to see the texture of the sauce and how gently it should be heated at the end. That’s the key bit, once the cream and sour cream are in, you’re looking for a slow warm-through rather than a lively boil.
Mushroom Stroganoff Recipe
Ingredients
Mushroom Stroganoff
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 onion peeled and finely sliced
- 400 g (14oz) chestnut mushrooms thickly sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic peeled and minced
- 240 ml (1 cup) double cream (heavy cream)
- 150 ml (5.3 fl oz) sour cream
- 1 tablespoon vegetarian Worcester sauce or use regular Worcestershire sauce for non- vegetarian
To Serve:
- Cooked pasta or rice – basmati & wild rice mix works particularly well with this dish
- ¼ teaspoon paprika
- Freshly chopped parsley
Instructions
- Heat the oil and butter in a large frying pan (skillet) over a medium-high heat, until the butter starts to foam.
- Add the onion, and cook for 5 minutes, stirring often, until the onion starts to soften.
- Add the mushrooms, salt and pepper and cook for a further 5 minutes, stirring often, until browned.
- Turn the heat down a medium heat and stir in the garlic. Cook for a further minute, whilst stirring.
- Pour in the double (heavy) cream, followed by the sour cream and Worcestershire sauce.
- Stir and slowly heat through until the sauce is hot and the sauce at the edge of the pan is just starting to bubble slightly (don’t let it boil). Turn off the heat.
- Spoon the stroganoff over cooked rice or pasta and sprinkle on the paprika and parsley before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Mushroom Stroganoff Recipe was first posted in July 2026.
🍽️ What to serve it with
I usually serve mushroom stroganoff with rice or pasta, depending on what we’ve got in the cupboard. A basmati and wild rice mix is especially good because it has a little nuttiness that works beautifully with the mushrooms.
A crisp green salad, steamed green beans or some garlicky greens are great on the side if you want something fresh to cut through the creamy sauce.
If you’re not cooking for vegetarians and wanted to double up on your protein then you could top if with some sliced air fryer chicken breast. I know thats what Chris will want, kinda defeats the object of a meat free stroganoff though….
🍄🟫 More mushroom recipes
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