Quick Mushroom Stroganoff

A quick vegetarian mushroom stroganoff with browned mushrooms, paprika and a tangy creamy sauce, ready in about half an hour.

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Stroganoff works beautifully with mushrooms because they provide the savoury depth normally associated with meat. Browning them in batches is the key to keeping the sauce rich rather than watery.

Ingredients

• 700 g mixed mushrooms (sliced)
• 1 onion (finely sliced)
• 3 garlic cloves (finely chopped)
• 2 tbsp olive oil
• 1 tbsp butter
• 1.5 tsp sweet paprika
• 1 tbsp Dijon mustard
• 1 tbsp plain flour
• 300 ml vegetable stock
• 180 g sour cream
• 1 tsp Worcestershire-style vegetarian sauce (optional)
• 1 tsp lemon juice
• 3 tbsp flat-leaf parsley (chopped)
• 0.75 tsp salt (or to taste)
• 0.5 tsp black pepper

Step-by-step method

1. Heat a wide frying pan over medium-high heat and add 1 tablespoon oil. Cook half the mushrooms in a single layer for 4–5 minutes until deeply browned, then transfer to a plate. Repeat with the remaining mushrooms and another splash of oil if needed.
2. Reduce the heat to medium and add the butter and onion. Cook for 5–6 minutes until soft and lightly golden, then add the garlic and cook for 30 seconds.
3. Stir in the paprika and flour and cook for 30 seconds so the flour loses its raw taste. Do not let the paprika scorch.
4. Gradually pour in the stock while stirring, scraping up any browned mushroom bits from the bottom of the pan. Simmer for 3–4 minutes until the sauce begins to thicken.
5. Return the mushrooms to the pan and stir in the mustard and vegetarian Worcestershire-style sauce if using. Simmer gently for 2 minutes.
6. Turn the heat to low before stirring in the sour cream. Keep the sauce below a boil so the cream stays smooth and does not split.
7. Add the lemon juice, parsley, salt and black pepper. Taste and adjust the seasoning, then serve immediately over noodles, rice or mashed potatoes.