Mushroom stroganoff


We’ve enjoyed this meal a few times over the last few weeks, and if you’re a mushroom lover like us then I’m sure you’ll love it too. This meat free stroganoff is so creamy and comforting, and thanks to the texture and umami flavour of the mushrooms you probably won’t even miss the meat.



I love making buttered noodles to serve with the stroganoff. It’s great because it’s one of the quickest and easiest sides to prepare, and the whole family loooves noodles. You can choose whether you want to pop the stroganoff on top of the noodles or toss it all together. You could also serve the stroganoff with pasta, rice or mashed potatoes.




  • 15ml (1 tbsp) butter
  • 50g sliced leeks
  • 250g brown mushrooms, sliced
  • 250g button mushrooms, sliced
  • 5ml (1 tsp) minced garlic
  • 5ml (1 tsp) thyme leaves
  • 2.5ml (½ tsp) chopped rosemary
  • 45ml (3 tbsp) sherry
  • 15ml (1 tbsp) flour
  • 15ml (1 tbsp) mustard
  • 375ml (1½ cups) vegetable stock
  • 250ml (1 cup) sour cream
  • salt and pepper
  • 250g egg noodles
  • 15ml (1 tbsp) butter
  • grated parmesan, to serve
  • 20ml (4 tsp) chopped parsley, to serve

1.) Melt the butter in a deep saucepan. Add the leeks and mushrooms. Cook over a medium heat for 5 minutes to soften the leeks and brown the mushrooms.

2.) Add the garlic, thyme and rosemary and cook for a minute. Add the sherry and allow to simmer until most of the liquid has reduced.

3.) Stir in the flour, then add the mustard and vegetable stock. Simmer for 5 minutes. Add the sour cream and simmer again for 10-15 minutes until the sauce has thickened. Season with salt and pepper.

4.) While the sauce is simmering cook the egg noodles according to the pack instructions. Drain and immediately add the butter and stir through. Dish onto plates and top with stroganoff, grated parmesan, a sprinkling of parsley and some extra black pepper.


2 thoughts on “Mushroom stroganoff

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