Mushroom Stroganoff (30 minute meal)


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.

As a non-meat eater (I guess the fancy term is 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. I love using mushrooms because there’s something rather meaty about them. When they are sliced into huge wedges, like with this dish, they really do taste like meat.



I also love mushrooms chopped up really small because it tastes like mince. It really does. I even tricked my kids once (who are vehemently against anything un-meat-like) into thinking I’d served them spaghetti bolognese. Proof of this was in my superb mushroom meatballs which tasted just like minced beef. Try it if you don’t believe me. When I used to eat meat, I made my family a Swedish sausage stroganoff, which is equally delicious, but has way more ingredients. 



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 puree (paste), but that was more to give it a pretty hue for my photos. I had no mustard, either (goodness, not sounding very authentic at all, now I write it all out), because I don’t use it. I substituted it for good old wuh-stuh-sheer sauce. 

Not only is this recipe super quick to whip up, it is also pretty healthy. 10% Greek yoghurt replaced sour cream, and so the dish has fairly little fat (other than the small amount of butter and olive oil used to fry up the onions). Obviously it also depends on what you pair it with. I made rice, but mashed potato would be divine to soak up all that sauce (albeit not quite as healthy).


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Mushroom Stroganoff


  • 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
  • 1 tablespoon tomato puree (paste)
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • salt (to taste)
  • 150ml (⅔ cup) vegetable stock
  • 250ml (1 cup) Greek yoghurt (or sour cream)
  • fresh thyme (optional)


  • 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!
Mushroom Stroganoff (30 minute meal)Mushroom Stroganoff (30 minute meal)Mushroom Stroganoff (30 minute meal)

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