Vegan, Vegan Main Dishes

Mushroom Stroganoff

Mushrooms cooked in a rich, mellow, but light sauce.  Stroganoff is a Russian dish dating back to the nineteenth century.

Traditionally it included meat, but mushrooms are a great alternative.  The sauce is commonly flavoured with paprika, wine, and soured cream.

You can use shop-bought vegan soured cream, or here’s a recipe link that includes a recipe for vegan soured cream… (click image)



Stroganoff is a very adaptable dish: other flavourings include mustard or tomato paste, onions, and herbs such as dill, oregano or parsley.

Here’s my plant-based version ….with a plain rice pilaf …

…hope you enjoy…



for 4


  • 4-5 tbs. olive oil
  • 600gms. mushrooms
  • 600gms. floury potatoes such as Maris Piper
  • 1 large red onion
  • 6 garlic large cloves
  • 15 gms. smoked paprika powder
  • 1.5 tsps. salt
  • 6 tbs. tomato paste
  • 500 ml. vegetable stock
  • 10gms. fresh oregano
  • 200 ml. white wine
  • 8 gms. fresh dill + extra for garnish
  • 200ml.  vegan soured cream  + extra as garnish (I used shop-bought but feel free to make your own)


  • Peel and finely chop onion.
  • Peel and cube potatoes approx. 1.5 cm. square.
  • Slice mushrooms into thick chunky slices – approx. 5 ml. thick.
  • Peel and crush garlic cloves.
  • Finely chop oregano.
  • Finley chop dill.
  • In a wide frying pan, add 2 tbs. olive oil.
  • When hot, sauté mushrooms in batches for 3-5 mins. each batch, until lightly golden.
  • Add extra oil as necessary.
  • Set aside.
  • In a deep-sided hob-proof casserole dish add 2 tbs. olive oil.
  • When hot, add chopped onion and sauté for 5 mins.
  • Add crushed garlic, sauté 1 min.
  • Add smoked paprika powder and salt.  Sauté for 30 secs.  Avoid burning.
  • Add cubed potatoes.  Sauté for 2 mins. – stirring constantly.
  • Add 500ml. hot vegetable stock.
  • Bring to the boil, cover tightly and simmer for 45 mins. until potato is tender.
  • Add mushrooms, white wine, tomato paste and chopped oregano.  Stir in.
  • Leave pan partially uncovered, and bring to a gentle simmer for approx. 30-45. mins.
  • During this cooking time, allow the sauce to reduce little.  It shouldn’t be too thin.
  • Reduce heat to minimum.
  • Add soured cream and chopped dill.  Stir in.
  • Warm through but don’t allow to boil.
  • Taste and adjust seasonings if desired.
  • Remove from heat and allow to stand, covered, for a few minutes.


Serve with rice, or pasta, or try the traditional accompaniment of crisp potato straws.

Garnish with a dollop of soured cream and a scattering  of freshly chopped dill.



Приятного аппетита






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