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A frying pan filled with creamy mushroom stroganoff, garnished with chopped parsley, and paprika, with a wooden spoon inside.
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Mushroom Stroganoff Recipe

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Keyword: Any Time Of the year, Comfort Food, easy pasta, meat free dinner, Mushroom Recipes, Quick and Easy
Servings: 4
Author Nicky Corbishley

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.
    Butter melting and bubbling in a heated frying pan.
  • Add the onion, and cook for 5 minutes, stirring often, until the onion starts to soften.
    Sliced onions being sautéed in a frying pan with oil.
  • Add the mushrooms, salt and pepper and cook for a further 5 minutes, stirring often, until browned.
    Sliced mushrooms and onions cooking in a frying pan with some liquid.
  • Turn the heat down a medium heat and stir in the garlic. Cook for a further minute, whilst stirring.
    A person stirs sliced mushrooms, onions and garlic in a frying pan on a hob, with kitchen ingredients and utensils visible in the background.
  • Pour in the double (heavy) cream, followed by the sour cream and Worcestershire sauce.
    Sliced mushrooms and onions simmer in a creamy sauce with a dollop of soured cream and Worcestershire sauce in a frying pan.
  • 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.
    Creamy mushroom stroganoff sauce cooking in a frying pan, with sliced mushrooms visible in the thick, pale-coloured mixture.
  • Spoon the stroganoff over cooked rice or pasta and sprinkle on the paprika and parsley before serving.
    A plate of white rice topped with a creamy mushroom stroganoff being served, set on a wooden table with a grey napkin in the background.

Video

Notes

Tip: 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.
 
Nutritional Information is estimated per portion without the serving suggestion of rice or pasta.

Nutrition

Calories: 397kcal | Carbohydrates: 12g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 281mg | Fiber: 1g | Sugar: 6g

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