Mushroom Stroganoff #SundaySupper

This week at Sunday Supper is taking a look back at some very retro recipes. Some of us have decided to share the dish as we remember it while the rest of us have decided to give the dish a little make-over. I had to really stop and think about this one, wondering what I would consider a retro recipe? The first one that came to mind was a tuna noodle casserole but I had already done that before. I really wanted it to be a dish that I could remember eating as a kid, but one that I hadn’t already made before. My mom didn’t have too many recipes that she made when I was growing up, tending to alternate between only a few ones she was comfortable making. And I thought at first that I had shared them all. But then it hit me, stroganoff!

I am not sure how I forgot about this one because it was such a classic dish that she made. While her recipe was a basic one it had the depth of a much more complicated dish. She always served it classically over egg noodles. Even though I do love my mom’s recipe I decided to go a different route. Since we are going meat-free this month and since we love mushrooms I thought why not make a mushroom stroganoff.

And let me just say not only was this a fantastic choice but this meal is so simple to put together that it is going to a staple simple week day. I am excited to share this make over of a retro dish and don’t forget to check out the list of fabulous recipes from the rest of the Sunday Supper team.

Mushroom Stroganoff

2 tsp olive oil
1 onion , finely chopped
1 Tbsp paprika
2 garlic cloves , crushed
300g (10oz) mushrooms , chopped
150ml (2/3 c.) low-sodium vegetable stock
1 Tbsp Worcestershire sauce , or vegetarian alternative
3 Tbsp half-fat soured cream
small bunch parsley , roughly chopped
250g (1 c.) cooked rice
recipe adapted from BBC GoodFood

Heat the oil in a large non-stick frying pan and soften the onion for about 5 mins. Add the garlic and paprika, then cook for an additional minute. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.

Pour in the stock and Worcestershire sauce. Bring to the boil allowing it to bubble for 5 mins until the sauce thickens.

Turn off the heat and stir in the soured cream and most of the parsley.

Serve mushroom stroganoff over cooked rice with the rest of the parsley.

This makes 2 perfectly portioned meals, so keep this in mind if you are like me and have a mushroom loving toddler. I foolishly thought I could serve her some leftover pasta and she would be happy with that. The second she saw my husband’s bowl she picked up her plate handed it to him and then reached out for his bowl. Being the awesome daddy he is he offered her the rest of his bowl which was about like half and he ate her leftovers. I learned my lesson and the next time I made this I increased the amount by half so we had enough for her. This is definitely toddler approved, I mean look at that cute face.

Sunday Supper Movement

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32 thoughts on “Mushroom Stroganoff #SundaySupper

    • Ha it was my husband who suggested we do this meat-free challenge. We still have 2 weeks left and he is already talking about how surely we can eat meat every once and a while. But even when we do go back to meat this is a keeper for us. It is so good you don’t miss the meat version.

  1. Your daughter is just too cute in that photo! How adorable and how great that she loves mushrooms so much. Great vegetarian option for a classic dish.

  2. Ack – Laura, I can’t handle this post! Your amazing recipe is making my stomach growl – I love mushrooms and think it’s awesome that you made this stroganoff meat free. And how freaking cute is your lil girl?! She’s absolutely adorable and what a good lil eater. My nephews ran screaming every time we put vegetables in front of them.

  3. We love stroganoff in our house, but I never thought to have it without meat! I’m a huge fan of mushrooms, so your recipe is perfect in my mind! I’m thinkinging I could easily do this with some meat for the guys (such as my son who doesn’t like mushrooms) and then make another batch that is mushroom-loaded…yum yum!

    • Ha, well we have our down days as well. Being a typical toddler some days her favourite foods become the enemy. Right now it is anything green. You win some you lose some. 🙂

  4. very similiar recipe to the steak diane but with no alcohol. I could eat mushrooms just by itself so this is perfect for me! nom nom nom. Sounds so delicous!

  5. I can’t remember the last time I’ve had stroganoff! I like the idea of mushrooms, not because it’s meat free but because I love mushrooms and I don’t always remember/plan ahead to thaw the beef. I’ll have to keep this in mind when I get home from work and looking for something to throw together.

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