Mushrooms not quite Stroganov

Mushrooms not quite Stroganov

Stronganov (often written as Stroganoff) was named after a Russian using his native sour cream to serve with beef. I have made a vegetarian dairy free version, which although not as thick, is extremely tasty. Even if I do say so myself!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 people


  • 2 tbs olive oil extra virgin
  • 300 g mushrooms sliced
  • 1 onion finely chopped
  • 1 tsp paprika
  • 1 large clove garlic crushed
  • 3 tsp tamari wheat free soy sauce
  • 25 ml dry white wine
  • 2 tsp Marigold Boullion powder vegan
  • 100 ml boiling water
  • 100 ml coconut cream or soy cream
  • chopped parsley optional


  • In a frying pan, fry the onions over a medium heat for about five minutes until soft but not coloured.
  • Add the mushrooms, wine, paprika and garlic and simmer for 5 minutes.
  • Add the Marigold powder, water and tamari and increase the heat slightly. reduce the sauce so that it thickens slightly.
  • Remove from the heat. Stir in the coconut cream. If not as thick as you would like it reduce it down a little further. Season with salt and pepper to taste. Stir in or sprinkle with chopped parsley.
  • Serve with boiled quinoa or cauliflower rice (see recipe below).


Here is the link for cauliflower rice

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email