Mushroom Stroganoff, Creamy Classic Reimagined
All the silky, paprika-spiked comfort of beef stroganoff, with meaty mushrooms at the centre instead. Ready in 45 minutes.
Creamy Mushroom Stroganoff
🔪 Prep: 20 mins | 👩🍳 Cook: 25 mins | 👥 Serves: 4
Ingredients
1 tbsp neutral oil
800 g mushrooms (roughly chopped)
2 onion (roughly sliced)
Or shallots.
3 clove of garlic (finely sliced)
1 tbsp thyme (chopped)
Fresh or dried. Whatever you've got.
2 tsp paprika
Smoked paprika will do fine also, it is just smokier. So to recap, if you use smoked paprika it is smokier than paprika.
360 g rice
(Optional) 1 shot whiskey
It is so worth it and if you have to buy it you can drink the rest anyway.
Brandy, tequila whatever you can get your hands on.
2 tbsp tomato pureé
200 ml sour cream
1 bunch of parsley (chopped)
300 ml cream
0.3 l vegetable stock
(Optional) 200 g silken tofu
Method
Step 1. Heat a large pan on 8/10 and add a tbsp of neutral oil, the onions, thyme and season them with salt and cook for 10 mins.
1 tbsp neutral oil
2 onion (roughly sliced)
1 tbsp thyme (chopped)
Step 2. Add the rice and water to a pot; 360g rice, 540ml water (always 1.5 times water). Bring it to a boil and then cover with a lid and turn it down to 2/10 & cook for 15 mins. Turn off the heat and leave it to sit for 5 - 10 mins. Fluff the rice up with a fork.
360 g rice
Step 3. Then add the garlic and stir it around, then add the mushrooms and season with 1 tsp ground pepper and a pinch of salt. Allow them to cook away and allow any juices to evaporate (around 10 mins).
3 clove of garlic (finely sliced)
800 g mushrooms (roughly chopped)
Step 4. Stir in the paprika and tomato purée. Mix well and cook for 1 min. Then add the whiskey and if you can light it up using a match or lighter then do so. Allow it to bubble away and evaporate.
2 tsp paprika
2 tbsp tomato pureé
(Optional) 1 shot whiskey
Step 5. Add the vegetable stock, give it a good boil and reduce by half. Then add the cream and cook for 2 mins.
0.3 l vegetable stock
300 ml cream
Step 6. Remove from the heat and whisk in the sour cream (and silken tofu) and half the parsley. Add 8 tbsp of water to loosen the dish up and make it nice and saucy. If necessary, add more water.
200 ml sour cream
0.5 bunch of parsley (chopped)
Step 7. Serve with the rice and a sprinkle of parsley.
0.5 bunch of parsley (chopped)
Why mushrooms work so well here
Stroganoff needs something meaty at its centre — something that soaks up that creamy, paprika-spiked sauce. Mushrooms do exactly that.
A mix of chestnut and button mushrooms gives you the right balance of texture and flavour. If you want more depth, add a small handful of dried porcini soaked in hot water for 10 minutes. Strain and add the soaking liquid to your sauce.
The key is browning. Don't crowd the pan. Let the mushrooms sit undisturbed so they develop colour rather than steam. This builds the savoury backbone the dish needs.
Tips and variations
For extra depth: Add a splash of soy sauce or Worcestershire sauce to the stock.
Lighter version: Use half-fat crème fraîche instead of soured cream.
Make it vegan: Swap butter for olive oil and use oat-based crème fraîche.
Serving ideas: Works over rice, egg noodles, tagliatelle, or mashed potato. Toast some crusty bread for mopping up the sauce.
A small change that adds up
Beef is one of the highest-impact ingredients in most kitchens — producing around 25 times more emissions than mushrooms per kilo. Swapping it out in a dish you already make is one of the easiest shifts you can make.
Same pan, same sauce, same Wednesday night comfort. Just a different centre. That's the idea behind Family Favourites, Reimagined — taking the meals you already cook and showing how one small swap can make them plant-forward without losing what made them work in the first place.
Meal prep and storage
Fridge: Keeps well for 3–4 days in an airtight container.
Freezer: Freezes for up to 3 months. For best results, freeze without the sour cream and stir it in after reheating.
Batch cooking: Double the recipe and portion into containers. Reheat gently on the hob, adding a splash of water if the sauce has thickened.
Frequently asked questions
Can I freeze mushroom stroganoff?
Yes. It freezes well for up to 3 months. Add the sour cream after reheating rather than before freezing — this keeps the texture smooth.
What can I use instead of sour cream?
Crème fraîche works well. For a lighter version, use half-fat. For dairy-free, oat-based cream alternatives work, though the sauce will be slightly thinner.
Is mushroom stroganoff good for kids?
The sauce is mild and creamy, which tends to go down well. You can add extra paprika to adult portions if you like more warmth.
What mushrooms are best for stroganoff?
A mix of chestnut and button mushrooms works well. For deeper flavour, add a few dried porcini soaked in hot water.
Can I make stroganoff ahead of time?
Yes. Make it up to a day ahead and reheat gently. The flavours often improve after resting.
Cook it your way
This recipe features in our March meal plan, Shrooms with a View, alongside Lentil, Carrot and Coconut Soup and Mushroom Pappardelle.
📲 Download the Feeds app to adjust servings, add it to your shopping list, and discover more meat-free family meals.
Mushroom Stroganoff is part of Family Favourites, Reimagined — our series of plant-forward swaps for the dinners you already make.