15 minute mushroom stroganoff

15 minute mushroom stroganoff

My life seems to have become ridiculously busy in the last two weeks, so I’m sorry for neglecting you. Hopefully this quick mushroom stroganoff recipe is a nice apology (I can bring you some chocolate too if it’s not enough). I’ve posted a mushroom stroganoff recipe before a long time ago, but that was a recipe for the slow cooker whereas this is a good old stove top version. Although the two recipes take about the same amount of effort, this version is a lot quicker. It can be on your table (or in your face) in just about fifteen minutes.

15 minute mushroom stroganoff

Quick dinner ideas are just what I need when I’m trying to do fifty things at once. I can work all day, come home and do some wedding planning (i.e. browsing Pinterest) for an hour or two, do a load of washing and tidy the house, do some drum practice (because of course I’ve decided that this is the best possible time to learn a new instrument, what’s wrong with me?!) and still have a nice home-cooked meal on the table. I feel a little bit like Wonderwoman – just don’t tell anyone how quick this actually was to make. Plussss, it’s pretty low calorie (I reckon it’s less than 200 cals per serving, plus the rice or whatever you have alongside it), so I might even fit into a nice dress when the time comes. Always a good thing.

15 minute mushroom stroganoff

Now please excuse me while I go and cure world hunger and create world peace. Or maybe just have a little nap.

15 minute mushroom stroganoff
Prep time
Cook time
Total time
Recipe type: Main meal
Yield: 2
  • 1tbsp oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 500g mushrooms, sliced or diced
  • 50ml vegetable stock
  • 1tsp smoked paprika
  • Black pepper
  • 3tbsp sour cream (I used reduced fat)
  • 4tbsp fresh parsley, chopped
  1. Heat the oil in a large frying pan, and cook the onion, garlic and mushrooms over a medium heat for 5-10 minutes, until slightly softened. Add the vegetable stock and smoked paprika, and season well with black pepper (and a little salt if you used low sodium stock). Cook for a further 5 minutes.
  2. Just before serving, stir in the sour cream and half of the parsley, and once heated through, serve topped with the remaining parsley. I served mine alongside a wild rice mixture.

 Love mushrooms? Don’t miss my collection of 40 vegetarian mushroom recipes!

40 vegetarian mushroom recipes


    • becca@amuse-your-bouche.com says

      Ahh that’s weird!! Other people seem to be able to follow it :S oh well, make sure you follow me on Facebook or something so you don’t miss any posts :)

  1. Hungry Lass says

    Thanks!!! And this really does take only 15 mins! Tastes even better if the mix produced at the end of stage 1 is left for a while, even as long as overnight, as the flavours somehow blend more, but it also means that you have here a good prepare-ahead recipe. Just heat it the next day, which doesn’t take long at all, and do stage 2. When made in smaller portions, it’s good as a starter* which is what I was originally looking for: I do rounds of artisan bread (cut out with a large round pastry cutter, mainly so that each serving is the same size), lightly toasted if time (an ordinary loaf slice works fine too), then to serve I put the stroganoff mixture partly acrtoss the bread so that part of the bread is definitely still crisp when served. (* your avocado poppers are great too! thanks!)

    • becca@amuse-your-bouche.com says

      Ooh serving it on toasted bread is a great idea – like stroganoff crostini! And I’m glad you liked the avocado poppers too :)

  2. Lise Marie says

    This was delish,
    I added X 4 times the stock and dumped my rice into the same pot for a complete meal. I did not have sour creme on hand so substituted Greek yogurt instead. easy meal and yummy too!

    • @smashtraves says

      •1 cup raw cashews (not roasted or salted)
      •Water, to cover
      •¼ cup fresh water
      •¼ teaspoon salt
      •1-2 teaspoons apple cider vinegar
      •1 lemon, juiced

      I am a big fan of DIY vegan cashew sour cream. (I don’t like all those gross chemically vegan things).
      Here is a recipe from http://www.theglutenfreevegan.com
      Not sure how the texture will work in this dish, but should taste delicious!

      1.In a small bowl, cover cashews with water. Let sit for a few hours or overnight. (I suggest overnight if you can wait that long.)
      2.Pour off water and place cashews in blender with fresh water, salt, apple cider vinegar and lemon juice.
      3.Puree until very smooth and creamy.
      4.Refrigerate until needed. Will last up to 1 week in the fridge.

  3. says

    Just tried the recipe and it was good! Probably not as good as yours though since I added turkey and had to substitute a few ingredients (apparently I need to do some serious grocery shopping). Other than that the recipe did turn out great and definitely would make it again, but next time I’ll be sure to use original ingredients that you listed. Anyway thanks for sharing your recipe, here’s my experience of making your mushroom stroganoff (http://www.oddcoconut.com/pinterest/mushroom-stroganoff-with-turkey/).


  4. Astra says

    Great recipe thanks. :)

    I used creme fraiche instead of sour cream. It turned out very well, I’ll be making this again.

  5. Lizzy Harnett says

    Made this today. I put it over brown rice pasta for a healthy alternative. I accidentally used broth instead of stock. Would there be taste differences ?

  6. Melanie says

    Found this on Pinterest recently, been dying to try it. We ate it last night finally. It was really making me wish I had made more, because it was so good. I’m with all the others, it was so easy! I had to wait for the 20 minute rice. This is way better than any takeout if you don’t think you have time to make something. The only other thing I thought maybe to try next time would be adding a splash of dry red wine to it as it cooks, to add just a touch more flavor.

  7. Keelan says

    How would you go about adding tofu to this recipe? I have some sitting in the fridge waiting to be used and this seems like a good opportunity to put it to use!

  8. Ariel says

    Do you recommend using greek yogurt instead of sour cream for this recipe? Thinking of making it this weekend, thanks!

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