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

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