Mushroom Stroganoff (30 minute meal)

This mushroom stroganoff is meatless and whipped up in 30 minutes. Using Greek yoghurt to replace sour cream, it is a balanced, quick midweek meal for the whole family. 

If you are not vegetarian, you might love my kids’ favourite, Swedish sausage stroganoff.

Mushroom stroganoff: the perfect midweek dinner

This mushroom stroganoff is whipped up in less than 30 minutes, which means that on a busy, weekday evening, you can set a healthy, balanced, filling meal down in front of your family quicker than you can whistle the national anthem. Well, okay. A touch of hyperbole going on there, but you get the drift.

Made with chunky slices of mushroom, onion, garlic and spices and herbs to elevate the Greek yoghurt sauce, it’s a one-pan dish that easily serves four hungry mouths. More in your family? Just easily adjust the ingredients and it will feed an army.

Is this an authentic stroganoff?

This recipe for mushroom stroganoff is fairly authentic.

Well, it has Greek yoghurt instead of sour cream, and no brandy (which I believe is an ingredient in the traditional Russian dish). I also threw in a little tomato purée (paste), but that was mostly to give it a prettier hue for my photos. I had no mustard, either (goodness, not sounding very authentic at all, now I write it all out), because I generally don’t use it. So, I substituted it with good old Worcestershire sauce.

Oh, and mushrooms? Not actually part of the original dish. Traditional stroganoff was made with beef, and that was the star of the show. Mushrooms are more of a modern addition (or substitution, in this case), but they do bring a lovely depth and savouriness that works really well in a vegetarian version.

Beef Stroganoff originated in 19th-century Russia and was named after the influential Stroganov family: wealthy aristocrats who, like many of their peers, had French chefs cooking for them. The dish was a mix of French culinary technique and Russian flavours: sautéed strips of beef in a sauce made with mustard and sour cream, sometimes enriched with a little stock or brandy, and later, a hint of tomato.

Over time, stroganoff travelled far and wide, picking up new ingredients and interpretations along the way. So, is it authentic? Maybe not strictly. But it’s very much in the stroganoff spirit.

A healthier stroganoff

Not only is this recipe super quick to whip up, it’s also on the healthier side. The fat content here is pretty modest. Just a small amount of butter and olive oil to cook the onions and mushrooms.

As I mentioned earlier, traditional stroganoff uses sour cream. It’s rich, tangy, and definitely delicious, but also higher in fat. I swapped it out for 10% Greek yoghurt, which still gives the sauce a lovely creaminess and tang, just with a lighter feel and a bit of a protein boost. It doesn’t weigh the dish down, and it makes it feel a little more everyday-friendly.

If you don’t have Greek yoghurt to hand, or prefer something different, here are a few alternatives:

• Sour cream – closer to the original, slightly richer taste
• Crème fraîche – mild, creamy and less likely to split when heated
• Oat or soy-based cream/yoghurt – for a dairy-free version
• Cashew cream – if you’re after a vegan alternative with a neutral flavour
• Skyr – thicker and higher in protein, but may be a bit tangier

Just keep in mind that not all of these will behave exactly the same when stirred into a warm sauce. Greek yoghurt can curdle if the heat’s too high, so always lower the heat and stir it in gently at the end.

Go meatless with mushrooms

Mushrooms are an awesome substitute for meat. There is a real meatiness to them, and when chopped and fried, they are exactly like mince. I tricked my kids once (who are vehemently against anything un-meat-like) into thinking I’d served them spaghetti bolognese. I am not condoning lying to your kids, but if you don’t tell them it’s not ground beef, they won’t ever know. 

As a pescatarian, I sometimes struggle to find food that is substantial and filling. Like salad. It’s good for you, but two minutes after a massive bowl, you’re starving. When they are sliced into huge wedges, like with this dish, they really do taste like meat. Check out the links at the bottom of the post for more delicious ideas about what to do with mushrooms.

What to serve with mushroom stroganoff

This mushroom stroganoff is wonderfully versatile and pairs well with all sorts of sides. The classic choice is rice: plain white rice, fried, or even brown rice if you’re after something a bit more wholesome. 

For something a little different, you could try:

• Pasta: it works brilliantly, especially egg noodles, tagliatelle, or even pappardelle for a more indulgent feel.
• Quinoa or pearl barley: for a slightly nutty, chewy texture
• Couscous or bulgur wheat: both cook quickly and soak up flavour beautifully
• Cauliflower mash or steamed greens: if you’re keeping it light
• Potatoes: boiled or roasted would be amazing. Or, try cheese and potato mash for a little more decadence, ideal for soaking up every last bit of that creamy sauce
• Yorkshire puddings: filled to the brim with the stroganoff, with some veg on the side
• Bread: try a wholesome wholegrain soda bread or one-hour spelt dinner rolls

Print Pin

Mushroom Stroganoff

Course Dinner

Servings 4 people

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion (sliced)
• 1 teaspoon minced garlic (or two cloves)
• 250g (8¾ oz) mushrooms (thickly sliced)
• 1 teaspoon Worcestershire sauce (or Dijon mustard)
• ground pepper and salt (to taste)
• 1 tablespoon tomato puree (paste)
• 2 teaspoons paprika
• 150ml (⅔ cup) vegetable stock
• 250ml (1 cup) Greek yoghurt (or sour cream))
• fresh thyme (optional)

Instructions

• Heat the oil and butter together in a frying pan or skillet.
• Fry the onion until very soft (and starting to brown on the edges).
• Add the garlic, and fry for a minute or two.
• Throw in the mushrooms and cook until nice and soft.
• Add the Worcestershire sauce (or mustard), tomato puree (paste), paprika and seasoning. Stir and cook for a couple of minutes.
• Pour in the stock and continue to cook until it starts to bubble.
• Reduce the heat to very low, and slowly add the Greek yoghurt (this will prevent splitting, but if it does happen, it's no big deal - the taste is not impaired in any way).
• Cook for about 10 more minutes, then remove from the heat. Sprinkle a little fresh thyme (or any other herb). Serve with mashed potatoes, pasta or rice. Enjoy!

Notes

 

I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.