Rich, creamy and loaded with hearty mushrooms. This Creamy Vegetarian Mushroom Stroganoff recipe has all the components to bring some much-needed comfort this winter.
Ingredients
4 tbsp/40g salted butter
2 tsp olive oil
4 baby potatoes/150g, skin on, cut into small cubes
In a deep pan on medium heat, melt the butter and add the oil. Add the diced potatoes and cook for 5 minutes until slightly softened.
Next, add the onion and cook for a further 5 minutes. Add 2 tablespoons of the Speedy Stroganoff Spice and coat the potatoes and onions.
Add the wine to deglaze the pan and simmer until it’s nearly evaporated.
Add the mushrooms and ½ cup of the vegetable stock.
While the mushrooms are cooking, place the sour cream, mustard, rest of the vegetable stock, the remaining Speedy Stroganoff Spice and lemon juice into a large bowl and whisk thoroughly until combined.
Add the sauce to the mushrooms and cook until the mushrooms have softened and the sauce has thickened. Season with salt if needed.
Sprinkle with chopped parsley and serve with curly fettuccine or pasta of your choice.
Recipe Note
2 Comments
22 Aug 2025Beate Kabeck
It’s delicious we totally enjoyed it I served it with broccoli
2 Comments
It’s delicious we totally enjoyed it I served it with broccoli