Mushroom Stroganoff in a Hurry!

My Mushroom Stroganoff recipe is a take on an old school Russian classic recipe. This recipe leans in part on the traditional recipe fused with what we know of as a stroganoff sauce today.

Portrait image of mushroom stroganoff served with wholegrain brown rice served in a white bowl with parsley.

Quick and Easy Vegetarian Mushroom Stroganoff.

A “Stroganov” is a pretty old school creation with thousands of variations. My beef stroganoff recipe leans very much on the traditional Russian origins.

This vegetarian version fuses those traditional elements with what is more we are more familiar with today.

I personally think that shrooms are an essential part of any stroganoff and they are always my favourite part!

So for me, it is not a huge leap to create one that only features whatever shroomy goodness I can get my hands on.

You can really use any type you like, I like chestnut mushrooms. Just cut them up into bite-sized pieces and follow my instructions.

It is also an insanely quick meal, it takes just 25 minutes and that is conservatively speaking! 

Portrait overhead image of mushroom stroganoff served with wholegrain brown rice served in a white bowl with parsley.

Serving Suggestions and Accompaniments.

As far as I am concerned the perfect accompaniment is wholegrain rice.

It has the perfect texture and nutty flavour to compliment the very mellow sauce.

However there are other options, my recent mushroom ragu recipe was served with a cheesy polenta.

Now I would not suggest a cheesy polenta but a polenta base would work very nicely with this recipe.

It would also be superb served with fried potatoes! Which is incidentally what this recipe would have traditionally been served with and also what I serve my pork stroganoff with.

You could also serve this with pasta although I have to confess that combination doe not work for me.

Portrait close up image of mushroom stroganoff with parsley.

What Paprika to Use?

Use Hungarian Paprika, it really is the best, forget all that smoked Spanish/Portuguese rubbish.

You do understand that I am duty bound to add that last sentence as an adopted Hungarian, right?

Joking aside, your choice of paprika will very much influence the flavour of this recipe. And no, all paprika is not the same!

First of all, I strongly prefer a mild rather than spicy paprika. Yes, take a seat folks, I have just admitted that spicy is not always better!

I also prefer a sweet paprika over a smoked paprika, I find the later too dominant in flavour for this recipe.

There are countless sweet paprika varieties out there, far too many for me to name check. So do some research and find one you like!

One final word on paprika…

It has a short shelf life and loses intensity in both aroma and flavour very quickly once opened.

Try to buy a packet that is appropriate in size for your usage.

Whilst the web is awash with techniques to preserve spices in my experience they are only partially successful.

Square image of mushroom stroganoff served with wholegrain brown rice served in a white bowl with parsley.
Mushroom Stroganoff

Mushroom Stroganoff

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Dinner in served in a hurry with this wonderful mushroom stroganoff... Rich with butter and sour cream and flavoured with sweet paprika and lemon this recipe is guaranteed to raise a smile!

Ingredients

  • 50 g Butter
  • 75 g Shallot
  • 2 Garlic Cloves
  • 500 g Chestnut Mushrooms
  • 1 Tsp Dijon Mustard
  • 2 Tsp Sweet Paprika
  • 125 ml Vegetable Stock
  • Salt and Pepper to taste
  • 1 Lemon
  • 100 g Sour Cream

Instructions

  1. Finely dice the shallot and finely slice the garlic.
  2. Melt the butter in a large frying pan over a medium heat.
  3. Add the onions and cook until soft but not coloured, should take about 5 mins.
  4. Now is a good time to cut the mushrooms into bit sized pieces. I like to by mushrooms that are perfect when cut in half.
  5. Add the garlic and cook for a further minute or two.
  6. Increase the heat to medium high, add in the mushrooms and cook for 5-6 mins stirring occasionally.
  7. Reduce the heat back to medium/low and then stir in the mustard and paprika until completely combined.
  8. Pour in the vegetable stock and simmer for 5-6 mins checking for seasoning after you add the stock.
  9. Zest the lemon then cut it in half.
  10. Remove from the heat and add in the lemon juice form half a lemon, lemon zest from the whole lemon and sour cream.
  11. Gently bring to serving temperature returning to the heat if required but be sure not to boil or simmer as the sauce could curdle.

Notes

I like to serve this with whole grain rice, this usually takes around 25-30 minutes to cook, so start that just before you start cooking this recipe.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 404 Total Fat: 32g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 83mg Sodium: 580mg Carbohydrates: 29g Fiber: 9g Sugar: 12g Protein: 9g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

28 thoughts on this Recipe:

  1. LOL @ the shout out for your adopted country!

    We eat lots of mushrooms and this recipe looks like a great way to serve them up. Will be giving this one a try soon!

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  2. Another beautiful mushroom dish by you! I will be thinking of you when I want mushroom recipe inspiration…they’re all gorgeous, and this one is no exception. Thanks for another great one!

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  3. You know, I love a good stroganof, but have never made one with mushrooms only! I think next week is the week – plus my son was practically begging me to buy mushrooms at the store today, LOL. (He’s two, so I don’t think it has anything to do with actually wanting to eat them, but that’s OK.) So it’s clearly fated!

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  4. This is calling my name… It looks rich and hearty. Lovely over rice, but I might make it with buttered noodles — is that allowed?

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    • Thanks Lisa, I’ll consider the buttered noodles and get back to you… Just hold off for a while :p πŸ˜‰ πŸ˜€

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  5. I absolutely love mushrooms. I could eat them sauteed as a meal and I’d be happy. This, however, takes the cake. How easy it seems and looks so incredible. Dayum!

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  6. I’m making this tomorrow. I might add sage because I have some on hand, and I will be using my Spanish paprika, porque es mejor. :-p

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  7. Brian, this looks great! I have my own version of this, but I’ve never thought to add Dijon mustard to it! I bet it gives it a nice little kick. I’ll have to remember to do that the next time I make it.

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  8. I’ve heard that Hungarian paprika is the best before, but just cannot taste the difference! Maybe I’ll need to make a couple side-by-side dishes to test. πŸ˜‰

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    • Paprika is very much governed by it’s freshness and of course the quality of the raw ingredient, in this case pepper… I think in most cases it all melts into one in todays world, my ‘dealer’ is a little old lady at a local market and she grows, dries and grinds one variety of pepper for each type of paprika… Makes it pretty distinctive!

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  9. I need to search out some Hungarian Paprika — I have a feeling the flavor doesn’t even compare to the paprika I have in my cabinet. And I love this dish … I sometimes come across mushroom bundles with several different varieties at our farmers market. I can only imagine how delicious this would this be with all kinds of tasty mushrooms πŸ™‚

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    • Teehee, I was only playing… I say Hungarian Paprika is the best because it is fresh and local, I could make my own but buy the ground stuff from a little old lady at a local market and it is to die for!

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  10. Lol, I’m not saying I’m not using paprika ever, just not in my Stroganoff πŸ˜‰ But I put plenty in my Mushroom Goulash (or as it is called in Hungarian: GombapaprikΓ‘s πŸ˜‰ )

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    • GombΓ‘s paprikΓ‘s is not that common out here in the east, it does not have enough meat in it πŸ˜‰ I can’t believe I am speaking to a Hungarian that does not pup paprika in & on everything πŸ˜€ πŸ˜‰

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  11. This does sound quick! I like that you paired it with rice. You have beautiful ways of putting your own twists onto things.

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    • Cheers Jeff, I’m not sure why but I have always paired this with rice, just seems to work for me, but I have never really been fond of the noodle creamy sauce thing.

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  12. I love mushroom Stroganof, but despite being Hungarian, I never put paprika in mine πŸ˜‰ I like to spice it up with mustard, tarragon and some slices of pickled cucumber πŸ™‚

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    • Hahahaa a Hungarian not using Paprika, noooo I don’t believe you πŸ˜€ Love the mustard and tarragon combo though πŸ™‚

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  13. I’m with you Brian! So often, I just want a great vegetarian dish, and mushrooms are so hearty! This looks and sounds delicious.

    Reply
    • I’ve not quite done a count but I reckon about 60-70% of what I eat is vegetarian, it’s not really a ‘thing’ just a reflection of what I like to eat πŸ™‚

      Reply

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