Mushroom Stroganoff Recipe
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Packed with vegetarian protein from flavourful mushrooms, this creamy, comforting mushroom stroganoff recipe is a must for quick dinners during the week.
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Why you need this recipe in your life
Whenever I’m craving an easy dinner dish that is filling and feels decadent, I reach for this vegetarian mushroom stroganoff recipe. It only takes about 20 minutes, so it’s the perfect dish when you’re hungry and need a satisfying meal after a long day.
This creamy mushroom stroganoff dish is great for meatless Mondays or cutting down on meat without missing out on flavour and heartiness. It’s also an excellent option for dinner parties where vegetarian friends will be joining.
If you wish to add a non-vegetarian protein to this mushroom stroganoff recipe (UK version), pair it with Garlic Butter Chicken or Chicken Goujons.
Even though this recipe is creamy and decadent, I’ve added a healthier twist to traditional mushroom stroganoff pasta. Instead of heavy cream, I’ve swapped in single cream to help slash the calories. Using mushrooms instead of a meat-based protein source also helps lower calories.
Try this other stroganoff recipe after after this one; Simple Pork Stroganoff
Ingredients
Pasta
Any pasta will work with this dish, though I prefer spirali as it holds the pasta sauce well, so you can enjoy the flavour of the mushroom stroganoff sauce in each bite. Fusili is another great option that holds thicker sauces well. Wide egg noodles are absolutely delicious and help boost the protein content.
Mushrooms
Chestnut mushrooms are a personal favourite since they add nuttiness and earthiness to the dish. However, this mushroom stroganoff recipe will also work with cremini mushrooms or shiitake mushrooms. If you love mushrooms try this Creamy Mushroom Toast recipe.
Single Cream
You can use heavy cream in this recipe for a richer taste. However, the calories will increase, and the dish will feel heavier. Note: You can use extra single cream for Rigatoni Fiorentina.
Fresh Thyme
This fresh herb adds colour and appeal to the dish. However, you can also use fresh basil or oregano on for a similar effect (yet a slightly different flavour).
See the recipe card for full information on ingredients and quantities.
Adaptations
You can easily turn this into a gluten-free stroganoff mushroom recipe by swapping out the spirali pasta with a gluten-free alternative. When purchasing Worcestershire sauce and beef or vegetable broth for this mushroom stroganoff recipe, it’s best to check if it states gluten-free on the packaging before checking out. Traditional Worcestershire uses barley malt vinegar which is not gluten-free.
This easy mushroom stroganoff can also be turned into a vegan meal with a few swaps. Instead of using single cream, you can use vegan sour cream or cashew cream to make the dish more decadent. Worcestershire sauce typically uses anchovies, so a vegan version of Worcestershire sauce is necessary. Though, you can also use soy sauce in a 1:1 ratio instead. Finally, you’ll want to use vegetable broth to help create the sauce for this recipe for mushroom stroganoff.
How to make mushroom stroganoff pasta
- Start by slicing the mushrooms in quarters (Image 1).
- Add the olive oil into a large non-stick frying pan on a high heat. Preheat the oil and then add the mushrooms into the pan. Refrain from stirring for around 5 minutes so that you get as much browning as possible, I fried my mushrooms in batches of two to maximise browning (Image 2).
3. Mince the garlic and finely chop the onions (Image 3).
4. Once the mushrooms have cooked, remove from the pan and reduce the heat, add the onions into the pan with a pinch of salt. Continue to gently fry until the onions are translucent, this will take around 6 minutes (Image 4).
5. Now add the minced garlic and thyme to the pan and gently fry for around 2 minutes. During this time, add your pasta to salted boiling water, timer set according to the packet time minus 2 minutes. For me, this was 8 minutes (Image 5).
6. Add the mushrooms back into the pan and then add the cream. Heat through and then add the beef stock and Worcester sauce. Gently simmer whilst the pasta cooks (Image 6).
7. When the pasta timer about to go off, add the cornflour slurry into the sauce and heat until thickened (Image 7).
8. Transfer the undercooked pasta into the sauce and continue to cook on a low heat. Loosen with reserved pasta water if necessary and add the juice of half a lemon (more to taste) and stir to form the delicious stroganoff sauce. Continue to cook until the pasta is al dente and serve with lots of black pepper (Image 8).
Other pasta recipes you should try after this one: Healthy Baked Ziti Inspired Pasta Bake, Creamy Chicken and Bacon Pasta and Creamy Gochujang Pasta
Tips and Tricks for best results
- Don’t use less oil for frying the mushrooms. This step is important, as it helps remove moisture from the cooked mushrooms. If you don’t use enough oil, you’ll have soggy mushrooms, which can cause the sauce to be runny.
- Let the mushrooms sit, aka don’t over-stir. It may be tempting to constantly stir the mushrooms for this mushroom stroganoff recipe. However, over-stirring does not allow the mushrooms to properly brown and caramelize.
Here’s some other favorite recipes using mushrooms for you to try:
- Creamy Green Risotto with Crispy Bacon and Mushrooms
- Creamy Mushroom, Leek and Aubergine Vegetable Pie with Puff Pastry
- Lentil Bolognese
How to Meal Prep
This mushroom stroganoff recipe is easy to meal prep, making it a great alternative to a cold sandwich for lunch. Portion the pasta into airtight containers and add the mushroom sauce into each container. It’s best to eat mushroom stroganoff within three days. So, if you’re cooking for yourself, you’ll need to either half the recipe or freeze half of the servings.
If you freeze the leftover mushroom sauce, ensure it cools to room temperature before placing it in the freezer. Once cooled, add it to airtight bags or containers in single portions (for easier/quicker reheating). You can keep the extra sauce in the freezer for up to three months.
Recipe FAQS
Yes, you can freeze mushroom stroganoff recipe. You can also freeze the sauce separately and cook the pasta the day you want to eat this dish.
Yes, you can reheat mushroom stroganoff. You can simply microwave the pasta and sauce if you’re reheating it from the fridge. When reheating from frozen, allow the sauce to thaw first, then heat it in a pot. You may need to add extra broth if the sauce seems dry.
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If you tried this Mushroom Stroganoff Pasta recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Mushroom Stroganoff Recipe
Ingredients
- 1 large onion, diced (£0.15)
- 4 cloves of garlic, minced (£0.39)
- 500 g spirali pasta (£0.95)
- 500 g chestnut mushrooms, sliced into quarters (£0.75x2)=(£1.50)
- 2 tbsp Fresh thyme, leaves removed from the stem (£0.55)
- 300 ml single cream (£1.20)
- 1 lemon (£0.30)
- Handful of fresh parsley, torn to serve
Cupboard Essentials
- 1 tbsp rapeseed oil
- 200 ml beef stock/vegetable stock
- 1 tbsp Worcester sauce
- 1.5 tbsp cornflour + 2 tbsp cold water
- Salt & Pepper
Method
- Add the olive oil into a large non-stick frying pan on a high heat. Preheat the oil and then add the mushrooms into the pan. Refrain from stirring for around 5 minutes so that you get as much browning as possible, I fried my mushrooms in batches of two to maximise browning.
- Once the mushrooms have cooked, remove from the pan and reduce the heat, stirring the onions & thyme into the pan with a pinch of salt. Continue to gently fry until the onions are translucent, this will take around 6 minutes.
- During this time, add your pasta to salted boiling water, timer set according to the packet time minus 2 minutes. For me, this was 8 minutes.
- Now that the onions are translucent, add the minced garlic, gently frying for a minute before adding the cream and mushrooms back into the pan. Heat through and then add the beef stock and worcester sauce. Gently simmer whilst the pasta cooks.
- When the pasta timer about to go off, add the cornflour slurry into the sauce and heat until thickened.
- Transfer the undercooked pasta into the sauce and continue to cook on a low heat. Loosen with reserved pasta water if necessary and add the juice of half a lemon (more to taste) and stir to form the delicious stroganoff sauce. Continue to cook until the pasta is al dente and serve with lots of black pepper.
- Top with fresh parsley & dig in!
Notes
- Use enough oil for frying to remove moisture from the mushrooms and prevent soggy results that can affect the sauce consistency.
- Avoid over-stirring the mushrooms to allow proper browning and caramelisation.
Nutrition
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