Mushroom stroganoff

You might wonder how a stroganoff recipe can taste good without any meat in it, but the umami flavor of mushrooms and soy sauce makes this dish delicious and satisfying. Mushrooms with a stronger flavor, such as shiitake, will give more taste to the dish. I like to mix two types of mushrooms because it gives extra texture to the sauce, since some mushrooms are chewier than others. So experiment with different kinds and make the recipe your own!

Serves 2-3


400 g mixed mushrooms (e.g. cremini and maitake), cut or torn into 1/2” pieces 

4 garlic cloves, finely grated

1 medium onion, finely chopped

200 g heavy cream

1 tsp sweet paprika

3 sprigs of fresh thyme

1 tbsp dark soy sauce

Salt and pepper to taste

Butter or olive oil for frying

Recipe Preparation

Heat a tablespoon each of butter and olive oil in a large frying pan on medium-high heat. Fry chopped onion until it starts to become translucent, about 2 minutes. Add thyme sprigs and stir occasionally until fragrant. Add mushrooms, spreading them evenly to make sure that there is enough space between the pieces for them to sweat. Shake the pan every now and then so that the mushrooms get nicely browned and slightly crisp on the edges, not steamed because they are overcrowded, about 8-10 minutes.

Remove thyme sprigs from the pan and add paprika, tossing to combine. Add cream and reduce heat to medium (or medium-low if it bubbles too much), stirring to combine. Add soy sauce and stir again. Simmer for 2-3 minutes and season with salt and pepper according to your liking. Serve with mashed potatoes and pickled cucumbers.

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