Mushroom Stroganoff

Mushroom Stroganoff

There’s a lot to love about this mushroom stroganoff recipe, especially as the cold winter nights draw in and you’re craving a hearty home-cooked meal.

The chilli, mustard and paprika combine to give this dish a lovely warmth, which match perfectly with the creamy mushroom sauce.

We usually opt for English mustard, which has a tangier taste compared to yellow mustard. But you can use whichever version you prefer.

It’s also really, really simple. Trust us, you’ll master this recipe in no time!

We usually serve the sauce with pasta, but the dish is traditionally served with crushed potatoes, which you can also mash with vegan butter and a sprinkling of parsley. Occasionally we’ll go with brown rice if we want a healthy alternative.

Enjoy!

Roxy & Ben

Mushroom Stroganoff

Print Recipe
Mushroom Stroganoff
Mushroom Stroganoff
Servings
4 people
Ingredients
  • 1 red onion sliced
  • 500 g chestnut mushrooms sliced
  • 4 garlic cloves finely diced
  • 2 tsp paprika
  • 1/2 tsp chilli powder
  • 2 tsp mustard (yellow or English)
  • 200 ml vegetable stock
  • 300 g tagliatelle pasta (or similar)
  • 1/2 cup soya cream
  • 2 tsp lemon juice
  • handful of parsley roughly chopped
  • salt and pepper to taste
Servings
4 people
Ingredients
  • 1 red onion sliced
  • 500 g chestnut mushrooms sliced
  • 4 garlic cloves finely diced
  • 2 tsp paprika
  • 1/2 tsp chilli powder
  • 2 tsp mustard (yellow or English)
  • 200 ml vegetable stock
  • 300 g tagliatelle pasta (or similar)
  • 1/2 cup soya cream
  • 2 tsp lemon juice
  • handful of parsley roughly chopped
  • salt and pepper to taste
Mushroom Stroganoff
Instructions
  1. Drizzle a little oil in a pan on a medium heat. Once hot, add the onion, mushroom and garlic and fry for 7 minutes until they start to brown.
  2. Add in the paprika, chilli powder, mustard, and vegetable stock. Then stir and reduce the heat so the sauce simmers for a further 8 minutes and starts to thicken.
  3. Meanwhile, fill a pan with boiling water and season with a pinch of salt. Transfer the pasta to the pan and cook as per the packet instructions.
  4. Stir the soya cream, lemon juice, and parsley into the sauce and season with salt and pepper to taste. Cook through on the lowest heat for a few minutes.
  5. Drain the pasta and transfer to the pan with the stroganoff. Combine well with the sauce.
  6. Top with extra parsley to serve.

8 comments

  1. I would love to try this recipe! It looks delicious… only thing is I dont eay soy products. Is there an alternative to the soy cream? Coconut milk or coconut yoghurt perhaps?

    1. The soy cream is quite thick, so we’d recommend using coconut yoghurt instead of coconut milk. Or an alternative vegan cream that is fairly thick. Hope that helps! Roxy (So Vegan)

  2. Have just made this- substituted leeks for onion- it is delicious! Trying the avocado one next!

    1. Thank you! Using leeks is a great idea, thanks for the tip! Roxy (So Vegan)

  3. Easy, filling and no fancy ingredients. This one is a definite winner.

    1. Thanks! Roxy (So Vegan)

  4. Made this but swapped the pasta for adzuki bean spaghetti-like noodles, it was REALLY good.

    I’ll be making it again in the future.

    1. Thanks Dale! Roxy (So Vegan)

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