Mushroom Stroganoff

Submitted by Dave

A great variant of beef stroganoff for vegetarians, also a good option for those who love Stroganoff but would like to cut down on the red meat.


  • 200-300g fresh mushrooms
  • 1-2 garlic cloves, peeled and finely chopped
  • half an onion, peeled and chopped
  • 1 glass red wine
  • 2-3 tablespoons créme fraiche or double cream
  • 1 dessert spoon of cornflour
  • 1 teaspoon paprika
  • 1 teaspoon of mixed dried herbs
  • Olive oil


  1. Wash and quarter the mushrooms and chop up the garlic and onions.
  2. Put the mushrooms and paprika in a bag and give the bag a shake to coat the mushrooms (I use the bag I get the veges in from the supermarket).
  3. Heat the oil in a pan and add the dried mixed herbs to get the aroma started.
  4. Gently cook the garlic and onion for a few minutes until it starts to go brown.
  5. Add the mushrooms and turn up the heat to cook them quickly and seal in their juices.
  6. When the mushrooms turn soft and brown, after 3-4 minutes, add the red wine and turn down the heat to let it simmer for 5 minutes.
  7. Thicken the sauce by mixing the cornflour with some water to form a paste and then stir it in to the mixture in the pan.
  8. Finally stir in the cream or créme fraiche and let it simmer for 3-4 minutes before serving

Versatility Note:

  1. Button mushrooms are a great pick but a variety of wild mushrooms could also add a surprising difference.
  2. If you like a little more bite to the dish, try adding some cauliflower. Just add it in before the mushrooms as it takes slightly longer to soak in the taste.