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Mushroom Stroganoff Recipe

This easy creamy mushroom Stroganoff recipe makes a vegetarian version of my beef Stroganoff recipe, which I based on my memory of my Russian grandmother’s beef Stroganoff and the earliest documented Russian beef Stroganoff recipe by Elena Molokhovets in A Gift to Young Housewives, dating to 1861. I also provide tips to making a vegan mushroom Stroganoff.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Russian
Servings: 2
Calories: 696kcal
Author: Lara Dunston


  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 large white onion roughly chopped
  • 2 garlic cloves finely chopped
  • 200 g brown mushrooms or a mix of mushrooms sliced
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 150 ml sour cream
  • 150 ml cooking cream
  • 1 tbsp allspice ground
  • 1 tsp paprika
  • 1 tbsp wholegrain mustard
  • 1 tbsp fish sauce


  • In a flat-based wok, cast iron skillet or large pan, gently fry the onion on low-medium heat in a tablespoon of butter and tablespoon of olive oil for five minutes or so until they soften, brown and caramelise, then set aside.
  • Add the finely chopped garlic cloves, a splash of oil if needed, and fry for a minute on low heat. Add another tablespoon each of butter and olive oil, the mushrooms, salt and black pepper, stir the mushrooms so they’re covered in the butter, oil and seasoning, turn the heat up to high and sauté the mushrooms until brown and soft.
  • Turn the heat down to low, return the onions, add the cream and sour cream, allspice, paprika, mustard, and fish sauce, stir to combine well, then gently simmer for ten minutes or so. If the sauce has not thickened enough, turn the heat up to medium-high or even high for a few minutes or so to reduce.
  • Taste and adjust the seasoning if necessary to suit your taste, adding a little more salt, pepper, spices, and even another spoon of fish sauce if you like. Simmer for a few more minutes so the flavours meld together and taste again.
  • Dish out into individual bowls, add a dollop of sour cream, garnish with plenty of fresh dill, and serve with bowls of gherkins and additional sour cream, and sides of your choice – buckwheat kasha, pasta, rice, crispy shoestring fries, and mashed potato all work. A Russian garden salad is a must.


Calories: 696kcal | Carbohydrates: 18g | Protein: 8g | Fat: 69g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 2155mg | Potassium: 800mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2437IU | Vitamin C: 7mg | Calcium: 203mg | Iron: 1mg