Mushroom-stroganoff with mashed potatoes

Ingredients

• 800 gstarchy potatoes
• 500 gmixed mushrooms (chestnut, shiitake and oyster)
• 1 largeonion, finely chopped
• 2 clovesgarlic, finely chopped
• 28 g (2 tbsp), plus extra for the mashbutter
• 5 ml (1 tsp)paprika (smoked or sweet)
• 5 ml (1 tsp)tomato paste
• 150 mlvegetable stock
• 200 gcrème fraîche
• 15 ml (1 tbsp)Dijon mustard
• Juice of half alemon
• 100 mlwhole milk
• A pinchnutmeg
• To tastesalt and freshly ground pepper
• A handfulfresh parsley, roughly chopped

Instructions

1. 1

   Cook the potatoes

   Peel the potatoes and cut them into even-sized pieces. Boil in plenty of salted water for about 20 minutes, until tender.

2. 2

   Prepare the mushrooms

   While the potatoes cook, wipe the mushrooms clean with a damp cloth and slice them thickly or cut them into quarters.

3. 3

   Brown the mushrooms

   Heat a knob of butter in a large frying pan over high heat. Fry the mushrooms in two batches for about 4 minutes per batch, until golden, then set aside.

4. 4

   Soften the aromatics

   Reduce the heat slightly. Add another knob of butter to the same pan and cook the onion and garlic for 3 minutes, until soft and lightly golden.

5. 5

   Build the sauce

   Stir in the paprika and 1 teaspoon of tomato paste. Add the vegetable stock to deglaze the pan, then let it reduce for 2 minutes.

6. 6

   Simmer the stroganoff

   Stir the crème fraîche and Dijon mustard into the sauce. Return the mushrooms and simmer gently for 3 minutes. Season with salt, pepper and a splash of lemon juice.

7. 7

   Mash the potatoes

   Drain the potatoes and mash with butter, warm milk, salt and a pinch of nutmeg until light and fluffy.

8. 8

   Serve the dish

   Divide the mash between deep plates, spoon the mushroom stroganoff over it and garnish with parsley. Serve immediately.

What is mushroom stroganoff?

Stroganoff is a creamy, savoury dish associated with Russian and wider Eastern European cooking, often made with beef. This meat-free version uses mixed mushrooms in place of meat and serves them over mashed potatoes.

The combination works because browned mushrooms bring depth, while crème fraîche, mustard and a little lemon make the sauce rich but lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 13g protein, 53g carbs, 23g fat.

The potatoes provide most of the carbohydrates, while crème fraîche and butter contribute much of the fat; the mushrooms and smaller amounts from the dairy provide protein. Pair a serving with green vegetables or salad for a more balanced plate.

Choosing the mushrooms

Mixed mushrooms: Chestnut, shiitake and oyster mushrooms bring different shapes and textures to the pan. Cut them into thick slices or quarters so they hold their form in the sauce.

Dry surfaces: Wipe the mushrooms with a damp cloth rather than soaking them. This helps them brown rather than release extra water straight away.

Getting a good sear

Small batches: Fry the mushrooms in two batches over high heat, as directed. Giving them room in the pan helps them turn golden instead of steaming.

Leave them undisturbed: Let the pieces colour before moving them around too much. Set each batch aside so the pan is ready for the onion and garlic.

Making the creamy sauce

Pan flavour: Once the onion and garlic are soft and lightly golden, the paprika and tomato paste add savoury depth. Pour in the stock to loosen the browned bits from the pan, then reduce it for 2 minutes.

Gentle simmer: Stir in the crème fraîche and mustard, then return the mushrooms for 3 minutes. Keep the heat gentle so the creamy sauce warms through without boiling hard.

Fluffy mashed potatoes

Even pieces: Cut the potatoes to a similar size so they cook at the same pace. They are ready when tender after about 20 minutes in salted water.

Warm milk: Drain the potatoes well and use warm milk as you mash. Add butter, salt and nutmeg, stopping when the mash is light and fluffy.

Serving and timing

Serve promptly: Spoon the stroganoff over the mash while both are hot, then finish with chopped parsley. The recipe gives about 20 minutes for boiling the potatoes, with the mushroom cooking and sauce preparation taking place alongside and afterwards.

On the side: A crisp green salad or simply steamed green vegetables can balance the creamy sauce. Serve in deep plates to catch all the sauce.

Recipe notes & tips

• Cut the potatoes evenly so they become tender at about the same time.
• Wipe the mushrooms clean and avoid crowding them in the pan.
• Use a high heat for browning the mushrooms, then lower it before cooking the onion and garlic.
• Warm the milk before adding it to the potatoes for easier mashing.
• Add the lemon juice gradually and taste the sauce as you season it.
• Chop the parsley shortly before serving to keep it fresh-looking.

Variations

• Add thyme: Stir a little chopped thyme into the onion and garlic for an earthy note.
• Use one mushroom type: Make the dish with all chestnut or all oyster mushrooms if that is what you have.
• Make it sharper: Add a little extra lemon juice at the end, tasting as you go.
• Add greens: Fold a handful of spinach into the sauce during its final simmer.
• Change the base: Serve the stroganoff with rice or noodles instead of mashed potatoes.

Common mistakes to avoid

• Crowded mushrooms: They can steam instead of browning; cook them in the two batches specified.
• Uneven potato pieces: Some may stay firm while others soften; cut them to a similar size.
• Boiling the sauce hard: The crème fraîche may lose its smooth texture; keep the final simmer gentle.
• Skipping the stock reduction: The sauce can taste thin; let the stock reduce for the full 2 minutes.
• Overworking the mash: It can become gluey; mash just until light and fluffy.

How to store

Refrigerate leftover stroganoff and mashed potatoes in separate airtight containers for up to 3 days. Reheat gently until piping hot, adding a splash of milk or stock if either has thickened.

Frequently asked questions