Mushroom Stroganoff

Ingredients

• 75 g (½ cup)diced onion
• 10 ml (2 tsp), or oil sprayoil
• 510 g (18 oz)sliced mushrooms
• 12.5 ml (2½ tsp)minced garlic
• to tastesalt and optional pepper
• 1.25 ml (¼ tsp), optionaldried thyme
• 160 ml (⅔ cup)vegetable broth
• 120 ml (½ cup)unsweetened creamer or canned coconut milk
• 16–32 g (2–4 tbsp)flour of choice, including spelt, white, rice, sorghum or almond
• to taste, optionalprotein of choice, such as lentils, tofu or chickpeas

Instructions

1. 1

   Brown the onion

   Warm the oil, or use oil spray, in a large non-stick pan over medium heat. Add the onion and sauté until it begins to brown.

2. 2

   Cook the mushrooms

   Add the mushrooms, salt, garlic and optional thyme. Stir occasionally; as the mushrooms release liquid, cook for about 10 minutes, until the pan begins to look dry again.

3. 3

   Thicken the sauce

   Whisk in the vegetable broth, creamer or coconut milk, and flour. Cook, stirring as needed, until the sauce thickens. Use 2 tablespoons flour for a lighter gravy or up to 4 tablespoons for a thicker one; add more broth if it becomes too thick. Add extra creamer or milk at the end if desired.

What is mushroom stroganoff?

Stroganoff is associated with a Russian dish of beef in a creamy sauce; this American-style vegetarian version makes mushrooms the main ingredient instead. It keeps the comforting, savoury sauce while skipping the meat.

Mushrooms release moisture as they cook, then take on the flavour of the onion, garlic and thyme. Cooking off their liquid before adding the sauce helps keep the finished dish from tasting watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 64 calories, 0g protein, 0g carbs, 0g fat.

The mushrooms provide most of the ingredients' natural protein and carbohydrates, while the oil and creamer or coconut milk contribute fat; flour adds further carbohydrates. Serve it with a generous portion of vegetables alongside pasta or a grain to make a more balanced plate.

Choosing the ingredients

Mushrooms: Sliced mushrooms are the centre of the dish and cook down substantially. Keep the slices fairly even so they soften at a similar pace.

Creamer and flour: Unsweetened creamer or canned coconut milk adds body, while flour thickens the broth. The recipe allows several flour choices, but their thickening power can vary, so begin with the lower amount if unsure.

Getting the sauce right

Cook the mushrooms until the pan starts to look dry again before adding the liquids. This gives their released moisture time to evaporate rather than diluting the gravy.

Whisk the broth, creamer and flour together as they go into the pan, then keep stirring as the sauce heats. If it thickens more than you want, loosen it with a little extra broth.

Seasoning to taste

Salt: The recipe suggests ½ teaspoon when serving the stroganoff on its own, or 1 teaspoon when using it as a sauce over pasta or a grain. Taste as you go, since broth and accompaniments can differ in saltiness.

Thyme: The dried thyme is optional, and pepper is optional too. Add either to suit the flavour you want without changing the basic method.

Serving suggestions

Serve the stroganoff by itself or spoon it over pasta or a grain, as the recipe suggests. A simple green vegetable alongside adds freshness and contrast to the creamy sauce.

For a more filling meat-free meal, add the optional lentils, tofu or chickpeas. The recipe does not specify an amount, so use a quantity that suits your meal.

Timing and texture

The recipe lists a total time of 30 minutes, with about 10 minutes of cooking for the mushrooms before the sauce is added. Watch the pan rather than relying only on the clock: the key cue is that the released liquid has mostly cooked away.

The sauce is ready when it has thickened around the mushrooms. For a thicker gravy, use more flour; for a looser one, add broth.

Recipe notes & tips

• Use a large non-stick pan so the mushrooms have room to release their liquid.
• Let the mushroom liquid cook off before adding the broth and creamer.
• Whisk the flour into the liquids as you add them to help the sauce thicken evenly.
• Start with less flour if you prefer a looser sauce, then add more only if needed.
• Taste the sauce before serving and adjust the salt to suit your chosen accompaniment.

Variations

• Add lentils: Stir in lentils for an optional protein addition.
• Use tofu: Add tofu to make the meal more substantial.
• Try chickpeas: Include chickpeas for a hearty variation.
• Change the flour: Choose spelt, white, rice, sorghum or almond flour.
• Use coconut milk: Swap in canned coconut milk for the unsweetened creamer.

Common mistakes to avoid

• Adding liquid too soon: Let the mushrooms cook until the pan looks dry again first.
• Using too much flour: Begin with 2 tablespoons and add more only for a thicker gravy.
• Letting the sauce get too thick: Stir in extra broth to loosen it.
• Skipping the seasoning check: Taste and adjust the salt before serving.
• Crowding a small pan: Use a large pan so the mushrooms can cook down properly.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a pan, stirring; add a splash of broth or creamer if the sauce has thickened in storage.

Frequently asked questions