Tasty Treats: Mushroom Stroganoff

Disclaimer: This isn’t remotely healthy. It is, however, vegetarian. Not vegan in its original form, but vegans or people who can’t have dairy can substitute the double cream in this recipe for soy cream, as it works very well with soy (I used Alpro when I made it for my friend with a dairy allergy). You may need to add either water to thin or some corn starch to thicken the sauce – it depends on your preference and what non-dairy cream you use.

I’ve done this recipe using American cup measures but I’d really recommend you eyeball how much you need – remember mushrooms cook down a lot so it depends on what mushrooms you’ve used and also how hungry you are. The values below are based on white button mushrooms. If you’re using Portobello, King Oysters or any other very large cap mushroom you’ll need one per person unless they’re small. Basically, keep chopping the mushrooms until you think you’ve got enough for how many people you’re feeding.

Anyway, on to the recipe.

Serves 2.

You will need:

2 cups sliced mushrooms

1 onion

Vegetable stock cube (whatever brand you like, I’ve used a Knorr Stock Pot here)

1 tablespoon olive oil

Quarter-cup double cream (soy or dairy) – estimated, this depends on how thick and creamy you want your sauce – this is where you’ll have to eyeball! I think I used more than quarter of a cup in the photos.

Splash of sherry (if desired – if you don’t do alcohol, leave it out, it tastes just as good without it)

Salt and pepper to taste

To serve:

Rice or pasta of choice


  • Chop the onion and slice the mushrooms to roughly the same size


  • Heat the oil in a frying pan on a medium heat
  • Add the mushroom and onion with a little salt to the pan and fry until soft and slightly golden



  • Add the stock cube to the pan – make up a small amount of stock with the cube or, if you’re using a Stock Pot, stir in the jelly cube with just a splash of water for a much more intense flavour


  • If using sherry, splash it in now and stand back – it might flame up!
  • Cook for a couple of minutes until the water from the stock has evaporated and the alcohol has cooked out
  • Turn the heat down to low and add the cream to the pan


  • Simmer on low, stirring occasionally, until the cream has reached the thickness you desire – this is where water or corn starch can be added to soy cream if needed


  • Season to taste (this can include a drop more sherry, if you want)
  • Serve with rice or pasta – stir the rice or pasta into the pan to coat it with the sauce and mix in the mushrooms and onions


This is, like I said, not a healthy meal, but it is delicious. It’s a good quick meal for entertaining, especially if you’ve had a short notice dinner party sprung on you. You can make it in the time it takes to cook the rice or pasta.

I hope you enjoy this dish! Let me know in the comments, and let me know about more cream alternatives than soy and how they react in this dish so I have more options for my vegan and dairy-intolerant friends in future!

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