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Mushroom stroganoff

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  • Egg free
  • Peanut free
  • Nut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Serve up this comforting vegetarian mushroom stroganoff for an easy family weeknight winner.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Mushroom stroganoff

Ingredients

  • 375g fettuccine
  • 1 tbs olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 500g cup mushrooms, thinly sliced
  • 3 tsp sweet paprika
  • 2 tbs tomato paste
  • 1 tbs lemon juice
  • 1/4 cup (60ml) vegetable stock
  • 1 tbs Worcestershire sauce
  • 1/4 cup (60g) sour cream
  • 2 tbs finely chopped chives
  • Flat-leaf parsley leaves, to serve

Nutritional information

Per serve: Energy: 2009kJ/481 Cals (23%), Protein: 17g (34%), Fat: 12g (17%), Sat Fat: 5g (21%), Sodium: 252mg (13%), Carb: 70g (23%), Sugar: 5g (6%), Dietary Fibre: 8g (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the fettuccine following packet directions or until al dente. Drain well.

  2. Step 2

    Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until soft. Add the mushroom and combined paprika and cook, stirring, for 2-3 mins or until the mushroom is lightly browned.

  3. Step 3

    Add the tomato paste, lemon juice, stock and sauce and stir to combine. Season. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 5 mins or until mushrooms are tender. Add the sour cream and cook, stirring, for 2 mins or until heated through.

  4. Step 4

    Divide fettuccine among serving plates. Top with stroganoff and sprinkle with chives and parsley.

Recipe tip

COOK. STORE. SAVE. 
Use it up: Save any leftover sour cream and use it to make cheesecakes, pasta sauces or salad dressings.

Mushroom stroganoff recipe

This classic recipe for mushroom stroganoff deserves to make a regular appearance on your dinner table. Loaded with plenty of mushrooms, this creamy sauce is best paired with fettuccine to create the perfect weeknight dish. Prepped, cooked and served in under 30 minutes, kids and adults alike will be asking for this easy comforting main on repeat.

Mushroom stroganoff – an easy vegetarian main

Unlike a beef stroganoff, this version is completely meat-free and heroes the humble cup mushroom. Mushrooms add a deep, rich umami flavour, and vegetable stock is used to create the luscious stroganoff sauce. The combination of hearty mushrooms and bold flavours like paprika, Worcestershire sauce and sour cream creates such a flavourful dish, you won’t even miss the meat.

How to make the perfect creamy recipe for mushroom stroganoff

Set aside just 25 minutes and you and your family will be tucking in to a generous plate of mushroom stroganoff. To make this dish at home, simply create the sauce by cooking onions, garlic, mushrooms and paprika in a pan. Once the mushrooms are lightly browned, add the tomato paste, lemon juice, vegetable stock, Worcestershire sauce and sour cream until all the flavours have combined and the mushrooms are tender. Serve the stroganoff on a bed of fettuccine and dinner is done. 

Love this recipe?

In the mood for more mushroom meals? Try these fungi-packed recipes for mushroom bolognaise, creamy mushroom chicken with rice, marinated mushroom salad or Stephanie Alexander’s crunchy mushroom chips. 

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