Saucepan
Mushroom Stroganoff
Generous slices of mixed mushrooms are cooked in a rich, paprika-spiced soured cream sauce with shallots and Dijon mustard. A luxurious, classic dish ready in one saucepan.
4.7 (3)
- Prep
- 10min
- Cook
- 25min
- Total
- 35min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 600g mixed mushrooms (chestnut and portobello), thickly sliced
- 4 shallots, finely sliced
- 3 garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp Dijon mustard
- 200ml soured cream
- 100ml vegetable stock
- 2 tbsp olive oil
- 30g unsalted butter
- Small bunch of flat-leaf parsley, chopped
- Salt and black pepper
- Cooked tagliatelle or rice, to serve
Method
0 / 6
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3 reviews
- Claire N.
Better than any meat stroganoff I have had. Love this recipe.
10 Apr 2026
- Graham O.
Really delicious. I used crème fraîche instead and it worked brilliantly.
2 Apr 2026
- Patricia B.
So rich and comforting. The soured cream sauce is sublime.
26 Mar 2026
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