Mushroom Stroganoff

This has been a recipe that my mum made for me growing up. A perfectly creamy and tangy weekend dish that’s light and delicious. This mushroom classic is bound to become a firm family favourite!

Cooking Time: 1h 20 – Serves: 4


  • 500g mix of mushrooms (chestnut, portobello, button)
  • ½ red onion
  • 3 garlic cloves
  • 2 tbsp vegan butter
  • 100ml vegan white wine (optional) 
  • 2 tbsp wholegrain mustard
  • 1 vegetable stock cube
  • 300ml soy/rice milk 
  • 50ml olive oil
  • Salt
  • Black pepper
  • 2 handfuls rice


Heat the butter in a large pan and thinly slice down the onion. Once the butter is hot and melted, begin frying the onion.

Slice the garlic and add to the pan with the onions until tender. In the meantime, slice and chop down the mushrooms; you want them to be visible as the main ingredient but still be bite-size.

Next, add the mushrooms to the frying pan with the other ingredients so that they go golden and tender and release all the excess water inside them.

Once the mushrooms are cooked, mix together the mustard and vegetable stock and add this to the pan. Then, add in the cream (mix together the soy milk and olive oil separately and blend).

Leave the pan to simmer on a low – medium heat for 5 minutes or so, until the sauce thickens. Finally, season with salt and pepper.

Whilst it simmers, boil some rice until tender. Serve by spooning the stroganoff mixture over the rice. Alternatively, serve with some chips. The choice is yours.