So, About This Stroganoff I Can’t Stop Making…

If you’ve ever craved a giant bowl of something creamy and comforting (but didn’t want to go near beef or spend a small fortune at the shop), you’re in good company. I think the first time I made this creamy vegetarian mushroom stroganoff, it was after one of those days where the rain just wouldn’t let up and my fridge looked a bit sad. You know, only mushrooms, a small onion, and some questionable sour cream eyeing me from the back shelf. Turned out, it was actually the beginning of what my brother now calls ‘That Mushroom Thing You Make.’ (He never remembers names, honestly.)

And yes, I probably use way more mushrooms than strictly necessary. But can you blame me? They just soak up the flavor like little sponges. Anyway—enough of my tangent (oh, and if you’re from the North of England, this recipe will stick to your ribs just right).

Why You’ll Love This: My Family Certainly Does

I make this when I need something fast but also want it to feel like I put in effort (even if I really didn’t). My family goes wild for it because it’s practically fuss-free, and you can serve it up with pasta, mash, or even—don’t laugh—on chips. Plus, it’s got that creamy, savory deal going plus just enough tang to make you come back for seconds or thirds. My partner claims it’s ‘better than the beef one,’ though to be fair, he’s not really a beef guy. And for a while, I always ended up with gloopy sauce (ugh, so annoying!) but I finally figured that a little patience with the roux fixes it.

Here’s What You’ll Need (Plus the Odd Swap)

500g (or, you know, a big punnet) mixed mushrooms, sliced thin—sometimes I just use all cremini if the shop’s out but chestnuts, button, or even portobello do fine
1 medium onion, chopped (I’ve made it with shallots and honestly, you can scarcely tell)
2-3 cloves of garlic, minced—or a giant squeeze from a tube if you’re in a jam
2 tbsp butter (vegan butter works, grandma swears by Kerrygold but any is good)
2 tbsp plain flour
250ml veg stock—I sometimes just boil the kettle and use a cube, don’t tell the chefs
1 heaped tsp paprika (smoked or sweet, but taste as you go, some brands are strong!)
150ml sour cream (creme fraiche or a thick yogurt does the job in a pinch)
1 tsp-ish Dijon mustard, or English if you’re feeling brave
Salt and pepper to taste
Handful fresh parsley, chopped—or just skip if you can’t be bothered

Creamy Vegetarian Mushroom Stroganoff Recipe

How To Actually Make It (And Keep Your Sanity)

Start sweating the aromatics. Melt the butter in a big-ish pan or deep skillet over medium heat. Chuck in the onions, let them soften till they’re kind of see-through, 5 mins or so. Garlic joins the party last minute (otherwise it gets bossy and burns).
Add mushrooms & patience. In go your mushrooms. Yes, it looks like a lot, but they shrink down. Don’t crowd the pan too much—sometimes I fry in two goes and reunite them later. Sprinkle a little salt to help them let go of their juice. I usually taste a couple ‘just to check’ (not strictly necessary but it makes it more fun). Keep them frying until golden, about 10 mins.
Add flour & spices. Sprinkle flour and stir quickly—don’t panic if it clumps. Toss in paprika now. Cook for a minute to zap that raw flour taste. At this stage, it always looks like I’ve messed it up. But stick with me!
Gradually add stock. Pour it in bit by bit, stirring all the while (best not to dump it all at once—it gets lumpy!). Bring to a simmer so it thickens up nicely—it should look glossy and smell ace.
Finish with creaminess & zing. Off the heat (really, off), swirl in the sour cream and mustard. If you add it hot, it might split. Not the end of the world, just looks weird. Season well. Stir through half the chopped herbs and save some for a fancy finish.
Serve with whatever you like. I usually plonk it over pappardelle with a hunk of bread (for, um, ‘testing’ the sauce). Or potato mash—no judgement.

Notes From My Many Mushroom Misadventures

Let the mushrooms get nicely browned; undercooked ones give a watery sauce. Learnt that the hard way, sigh.
If your sauce is too thick, splash in a bit more stock or even a touch of milk (have tried oat milk, works okay!).
Actually, I find using full-fat sour cream is best—light versions can curdle annoyingly fast.
Don’t skip the Dijon. Tried once without it, tasted a bit flat (but maybe that was just a weird batch of mushrooms).

Other Ways I’ve Played With This Recipe

Used coconut cream once—tasted odd, probably wouldn’t repeat, but maybe that’s just me?
Added spinach when I had some lurking. Wilted it right in at the end—it worked a treat!
Sometimes I stir through frozen peas for colour, though my sister’s convinced that’s a culinary crime.
If you’re vegan, there are some pretty nice vegan sour creams these days. I like BOSH!’s guide for pointers there.

What If I Don’t Have a Skillet?

I keep saying you need a big skillet, but honestly, any broad pan works. If all you’ve got is an old soup pot, just make sure to stir so nothing sticks. And yeah, you might not get the same browning but it’s really not the end of the world.

Storing Leftovers (Not That There’s Ever Any…)

On paper, leftovers keep in a lidded tub for two days in the fridge. Reheat gently, add a splash of water if it’s thickened up. But honestly, in my house, it goes in one meal. If you do have extra, it’s also great on toast the next morning (not traditional, but who’s judging?).

How I Like to Serve This (Besides Eating From the Pan)

This is probably sacrilege, but sometimes I serve it with thick oven chips and a spoon of pickles—something I picked up on a trip to Poland (they know their tangy things). Otherwise, soft egg noodles or pillowy mash is traditional. If I’m trying to impress, a little extra parsley on top. Y’know, to look cheffy.

Things I Learned the Hard Way: Pro Tips

Once I tried to rush the browning—ended up with soggy mushrooms and a wish that I hadn’t. Give ’em time; it’s worth it!
Don’t throw in cold sour cream straight from the fridge—it just doesn’t blend well. Give it a few minutes on the counter first.
Don’t season before mushrooms shrink or you might overdo it (been there, done that…)

FAQ: Mushrooms, Sauces, Saucepans, and More

Can I freeze this? Eh, you can, but the sauce sometimes goes a bit funny once thawed (splits a bit). Tastes fine still—just don’t expect gourmet.
Does it work with non-dairy cream? Sure—it isn’t identical, but honestly, if you use oat or soya cream and up the mustard a touch, it’s very close (I checked here for more vegan tricks once).
Any tips for making it ahead? I think it tastes even better on Day 2, just reheat low and slow. Might look darker but the flavour is spot on.
Do I have to use fancy mushrooms? Nah—standard button mushrooms are fine, though more types do add depth. Save your pennies if you want.
What’s the best pasta for this? I like wide egg noodles, but last week I made it with rigatoni because it’s all I had. No complaints from anyone.

Alright, that’s my two pence. If you want more ways to mess with sauce, the Serious Eats guide is where I learnt half my tricks! And drop me a note if you try adding peas—someone please back me up on that one.

Creamy Vegetarian Mushroom Stroganoff Recipe for Real-Life Cooks