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Modern Mushroom Stroganoff

Modern Mushroom Stroganoff

Our quick and easy mushroom stroganoff combines a creamy sauce with mushrooms, spinach and shallots served on a bed of delicious Wholegrain Basmati and Wild Rice.

  • 16 - 30 Minutes
  • Easy
  • Serves 2




  • 1 pouch Tilda Basmati & Wild rice Modern Mushroom Stroganoff
  • 2 tbsps. vegetable oil
  • 1 clove garlic, crushed
  • 2 shallots, finely sliced
  • 1 tsp smoked paprika
  • 150g mixed mushrooms sliced, we recommend a selection such as Lions mane/shiitake
  • Large handful spinach
  • Large splash of vegetable stock or white wine
  • 2 heaped tbsps. crème fraiche
  • A few drops of mushroom ketchup
  • Small handful parsley, finely chopped
  • Salt and pepper to season


  1. Heat the oil in a large pan. Add the garlic and shallots and fry gently until soft for 3 -5 minutes. Add the mushrooms and paprika and cook for a further 2-3 minutes.

  2. Add the stock or wine and heat for a minutes. Add the spinach, mushroom ketchup and crème fraiche. Simmer for a few minutes to reduce.

  3. Heat the Tilda Basmati & Wild Steamed rice in the microwave.

  4. Add the parsley to the Mushroom Stroganoff. Season with salt and pepper and serve on a bed of the rice.

What is mushroom stroganoff?

Stroganoff is a Russian dish made with a creamy sauce that is traditionally made with beef. However, mushrooms have proven to be a popular alternative and mushroom stroganoff is now a popular dish in its own right.

Mushrooms have a great ‘meaty’ texture (despite the obvious fact they are not meat), are highly nutritious and are a great cost-effective meal staple! The mushrooms are sauteed and served in a gravy consisting of sour cream and other ingredients.

Since its beginnings in mid-19th century Russia, beef stroganoff has travelled the world and created many variations, with mushroom stroganoff being one of the most popular versions.

Mushroom stroganoff cooking tips

One of the key ingredients of mushroom stroganoff is sour cream and, when adding this to the pan, it can curdle. To stop your cream curdling, simply remove the pan from the heat and stir in the sour cream gently.

A dish such as stroganoff, with its many variations, is very easy to adapt to personal taste – if you want to thicken the sauce, simply add a tablespoon of flour.

You can also add peas to your stroganoff for a pop of green amidst the creamy gravy.

You can serve mushroom stroganoff with a range of other dishes – listed below.

Can you make mushroom stroganoff ahead of time?

Yes! You can make mushroom stroganoff in advance and reheat it another night. It stays fresh in the fridge for up to 5 days, so you can make it at the weekend and have it in the week, or make it the night before a dinner party so you can spend more time with your guests.

You can prepare different parts of the stroganoff separately, for example, you might make your sauce on a Sunday evening and make the rest of the meal to eat fresh on Tuesday.

Can you freeze mushroom stroganoff?

Many of the ingredients in mushroom stroganoff are perfectly happy to be frozen and then reheated. The sour cream is a bit fussier in that it will have a slightly different texture after being thawed; it will be a little thinner, less creamy and can give the sauce a yellow tinge (although it turns white again after being heated).

If you are going to freeze mushroom stroganoff, put it into an airtight container and consume it within 3 months.

If you’ll be eating the mushroom stroganoff again quite soon, i.e. within 5 days, you can store it in the fridge quite happily.

What to serve with mushroom stroganoff?

Mushroom stroganoff is a versatile dish and pairs wonderfully with many side dishes. The go-to side dish for a stroganoff is full of carbohydrates and these may be rice, noodles, potatoes or garlic bread.

You can also pair it with a side salad, or various vegetables such as broccoli, sprouts, cabbage or cauliflower.

How can I make mushroom stroganoff vegan?

You can easily have a vegan mushroom stroganoff without the sour cream or beef juices!

Once you’ve sauteed your onions, garlic and mushrooms, add in your vegetable broth, tamari, spices and optional white wine. In a separate bowl, add 2 tablespoons of cornstarch to 180ml of coconut milk (or other plant-based milk) and stir to dissolve, before adding to the pan.

Cook the mixture on low-medium heat for about 10 minutes while the sauce thickens, then taste and adjust your seasonings based on your preference.

Alternatively, you can use a mushroom soup as a base for your sauce and add tamari, spices and optional white wine!

Can you make mushroom stroganoff without mushrooms?

Stroganoff is a dish used to adaptations – whether that’s making it vegetarian or vegan, using strips of beef instead of chunks, serving it with rice or pasta or potatoes, or changing the amount or kinds of seasoning you use, so yes you can absolutely make stroganoff without mushrooms.

If you want to use meat-like products while still keeping the stroganoff meat-free, you can use foods like tempeh, seitan or tofu. Keep in mind that these foods don’t like to be cooked for too long so, if you are planning on slow-cooking your stroganoff, you may want to sauté these replacements separately.

For a sweeter taste, you can squash in lieu of mushrooms, such as butternut squash or pumpkin.

You can also substitute the mushrooms with aubergine or courgette as they have a similar texture when softened.

Sundried tomatoes or artichoke hearts also put a fresh spin on the classic stroganoff, as do legumes in the form of chickpeas or lentils.