Mushroom stroganoff

This is one of my regular recipes. I prefer it to beef stroganoff as it’s incredibly cheap (the mushrooms only cost around £2 or £3) and so fast you can rustle it up in about 10 minutes.

I like to use a mixture of mushrooms, in this case chestnut mushrooms and some large Portobello mushrooms which I keep whole. I haven’t used stock here, just boiled water which I find makes a tasty enough liquid added to the tomato puree and other ingredients.  To make this a completely vegetarian meal leave out the Worcester sauce.

Serve with rice, pasta or creamy whipped potatoes.

Serves two.


  • 6 x Portobello mushrooms
  • Pack of chestnut mushrooms, sliced
  • Medium onion, chopped
  • 1 x clove of garlic, chooped
  • 1 tablespoon tomato puree
  • 1 tablespoon paprika
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcester sauce
  • 4 tablespoons sour cream
  • Half pint of boiling water
  • large handful of parsley
  • Olive oil and small knob of butter
  • Salt and pepper


  • Heat the olive oil and butter together in a saucepan and cook the onions gently until they are soft and translucent. Add the garlic and cook for a few more minutes before adding the tomato puree, paprika, mustard, salt and pepper and Worcester sauce. Stir well before adding the mushrooms.
  • Add the hot water and cook until the mushrooms are soft, about five minutes. Check the taste and adjust for seasoning.
  • Take off the heat, stir in the sour cream and serve garnished with some chopped parsley.


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