Mushroom stroganoff: the perfect midweek meal

Need a vegetarian dinner idea? Mushroom stroganoff is a great mid-week and meat-free meal that's beyond nourishing

mushroom stroganoff
(Image credit: Getty)

Trying to reduce your meat intake? Or, perhaps, you are simply after a comforting dinner idea that's a bit different from what you regularly make? To our palates, this meat-free take on the stroganoff is every bit as tasty (and maybe even tastier) as the classic beef version. It also takes no longer than 40-45 minutes to make – so it's the perfect vegetarian dinner idea for those of us who cook after work, and in a hurry! 

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Mushroom stroganoff recipe 

Ingredients
For this delicious and simple dinner for two, you'll need:

  • Mushrooms, either brown cap, portobello, or mixed wild ones, 500g
  • Rapeseed or olive oil, four tablespoons
  • Plain flour, 100g
  • Vegetable stock, 500ml
  • One large brown onion, finely chopped
  • Two cloves of garlic, peeled and chopped
  • A small bunch of fresh dill
  • A small bunch of fresh parsley, to garnish
  • Soured cream or crème fraîche, 100ml
  • Salt, to taste

Method:

1. In a large saucepan or frying pan, begin by gently frying the onions in the oil. The onions should soften but not colour. Add the garlic and continue frying for a couple of minutes.

2. Add the cleaned and chopped mushrooms and dill to the onion and garlic and season with salt. Don't drench the mushrooms in water beforehand – instead, wipe them clean. Mushrooms have a high water content, and as you fry them, you'll notice that there's a lot of liquid in the pan. It's important to keep frying them to get past that stage – wait for the water to evaporate, and for the mushrooms to begin turning a golden colour.

3. Once the mushrooms begin to colour, add the flour and mix in well. The whole mixture will go quite dry, which is exactly what you want for a proper sauce. Pour in the hot stock and reduce the heat to a simmer. Let the stock reduce over the next half an hour.

4. When the mixture has reduced to a more saucy consistency, take off the heat and let stand for one minute. Carefully add the soured cream/crème fraîche: do this slowly, or the cream will separate. 

Garnish with the fresh parsley and serve with rice. 

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