This mushroom stroganoff is a simple weeknight dinner recipe you are bound to fall in love with! It is so versatile and delicious, made using minimal ingredients that most of us will have stocked in our pantries and fridge.
When I was a kid my mum used to make beef stroganoff all the time and it was an absolute favourite of mine. The rich gravy sauce over buttered noodles…you can’t beat it. As a vegetarian now, I don’t miss the meat at all, but the rich gravy sauce is another thing. It is hard to build that deep flavour in a gravy sauce without the browning of the meat, but with practice I learnt it can be done!
It all starts with a good browning of the onions, don’t rush this step. Caramelising/browning the onions adds so much flavour to this dish. Actually this process adds so much flavour to any savoury dish! Then comes the beef stock which, unlike its name suggests, is actually vegan! I use Massel’s brand, plant based beef stock.
You will be able to whip this dinner up in about half an hour so it makes for the perfect weeknight dinner. A gob smackingly delicious dinner in under an hour. Yes please!
Easy Mushroom Stroganoff
- 2 tbsp olive oil
- 1 large brown onion or 2 small
- 3-4 cloves of garlic, crushed
- 2 tbsp paprika
- 500 grams mushrooms, sliced
- 2 cups beef stock or 2 cups water and 2 tsp beef stock powder
- 2 tbsp worchestershire sauce if vegan, check you are using vegan friendly
- 1 tbsp mustard or dijon mustard
- 1 tbsp cornflour
- ¼ cup sour cream or coconut cream if vegan
- ½ cup fresh chopped parsley
- 500 grams dried pasta of choice
- salt and pepper to season
- Preboil water in a large pot for your pasta. You will need this once your sauce is almost ready.
- Place the olive oil in a large sauce pan over medium heat.
- Dice onions and cook in the saucepan until golden. Once turning golden, add the garlic and cook for another minute.
- Add the paprika to the onion and garlic mixture and cook for 1-2 minutes to allow the spice to cover the onions and become fragrant. This helps give the sauce its beautiful colour.
- Place your sliced mushrooms into the saucepan and cook well for 5 or so minutes until the mushrooms have cooked down and browned up well.
- Pour the beef stock, mustard and worchestershire sauce into the saucepan and let simmer to develop the sauce for a few minutes. Once the sauce is simmering and starting to thicken, you can thicken it further with a bit of cornflour. I chose to do this as it covers the pasta a lot better when the sauce is thicker. Mix 1 tbsp cornflour with 2 tbsp of water in a separate glass. Pour this into the saucepan and stir well, allowing it to thicken the stroganoff.
- At this point your sauce is pretty much done so it's time to cook the pasta. In the large pot with your pre-boiled water, cook the pasta per the package instructions.
- Once your sauce is thickened, turn off the heat to the saucepan. Add the sour cream and chopped parsley to the sauce and stir through. Give it a taste test and add salt and pepper as required.
- Once your pasta is cooked, drain it and stir it through the sauce. Top with a sprinkling of parsley, or paresan cheese or simply eat it on its own with some fried green veggies on the side. YUM!
If you need more simple dinner ideas why not try my favourite red curry recipe. It’s so simple and beyond tasty!