Mushroom Stroganoff
Honestly, this Mushroom Stroganoff is one of those recipes we keep coming back to when we want something proper comforting but don't want to spend all evening in the kitchen. It's rich, creamy, and packed with deep savory mushroom flavour, with the veggie sausage chunks adding this brilliant hearty bite that makes it feel really substantial. The paprika and thyme work together beautifully to give it that classic stroganoff warmth, and the sauce is just silky enough to coat every bit of whatever you're serving it over. If you need a crowd-pleasing dinner that feels a bit special without being complicated, this is the one. Make it tonight, trust us.
Before You Start
- Blender
- Casserole or large frying pan
- Saucepan with lid
Ingredients
- 3 tbsp light olive oil
- ½ tsp pepper
- ¾ tsp dried thyme - or the leaves from 2 fresh sprigs
- 1 tsp paprika optional
- 3 plant-based sausages - at room temperature
- 600g mushrooms
- a few dashes Henderson's Relish - optional
- salt to taste
- 200g basmati rice
- 600ml boiling water
- 1 large onion
- 2 tsp Dijon mustard
- 350ml plant-based barista-style milk
- 15g rolled oats
- 1 small bunch of parsley
- Juice of 1 lemon
Method
Get the mushrooms going
- Thinly slice about half the mushrooms and thickly slice the rest
- Chop the veggie sausages into 3cm chunks
- Heat 1 tablespoon of the oil in the casserole or frying pan
- Add the thinly sliced mushrooms, veggie sausages and a pinch of salt
- Cook for 20 minutes, stirring every few minutes
- Mix in the pepper, thyme, paprika and Henderson's or Worcestershire sauce, if using
- Turn the heat to low and cook for 5 minutes more, until the mushrooms are reduced and quite dry
- Transfer to a plate and set aside a
Meanwhile, cook the rice
- Rinse the rice under cold running water and tip it into the saucepan
- Put the pan on the hob, add the boiling water and a pinch of salt, cover and bring to the boil over a high heat
- Stir once to loosen, then reduce the heat to a very low simmer
- Cover and cook for exactly 12 minutes
- Take the pan off the heat and set it to one side, leaving the lid on but with a small gap to let out steam
Make the sauce
- Measure the mustard, milk and oats into the blender
- Halve the lemon and squeeze in the juice
- Blend together
Bring the stroganoff together
- Trim, halve and slice the onion
- Add the rest of the oil to the pan that you cooked the mushrooms in and turn the heat up to medium
- Add the onions and cook for about 8 minutes, until softened and just starting to colour
- Add the mushrooms, mix well, cover and leave to cook for 5 minutes more, mixing now and again
- Reduce the heat to low, add the sauce and the rest of the mushrooms and heat though for 10 minutes
Time to serve
- Season the stroganoff to taste
- Spoon the rice into serving bowls and spoon over the stroganoff
- Sprinkle with fresh parsley and serve
Tips & Variations
- Mix up your mushrooms: We love using a mix of chestnut and portobello mushrooms here. The variety gives you loads more depth of flavour and different textures in every bite.
- Henderson's vs Worcestershire: If you can get Henderson's Relish, use it. It's fully vegan and gives a lovely tangy depth. Most supermarkets stock it now, or you can grab it online easily.
- Serving suggestions: This is brilliant over fluffy rice, but we also love it with buttered tagliatelle or even just a big pile of creamy mashed potato on a cold night.
Why This Works
The trick is slicing the mushrooms two different ways. The thin slices almost melt into the sauce and give it that deep, rich body, while the thicker chunks stay meaty and give you something to actually bite into. Cooking them low and slow for that extra five minutes at the end is what really brings everything together and gets rid of any excess liquid so the sauce clings properly.