🍄 Portobello Mushroom Stroganoff

Serves: 2–3   
Prep time: 10 mins   
Cook time: 20 mins
Skill level: Cosy, creamy, and meat-free – with zero flavour sacrificed.

🧂 Ingredients

For the stroganoff:
1 tbsp olive oil
1 tbsp butter (or more olive oil for vegan)
1 onion, finely sliced
2 garlic cloves, minced
3–4 large Portobello mushrooms, sliced
1 tsp smoked paprika
1 tbsp plain flour
150ml vegetable stock
1 tsp Dijon mustard
100ml soured cream or crème fraîche (use oat cream for vegan)
Salt & pepper
A handful of fresh parsley, chopped (optional, but smug-looking)

To serve:
Tagliatelle, rice, or crusty bread – whatever soaks up sauce best

🔥 Method

1. Soften your aromatics.
Heat olive oil and butter in a large pan. Add sliced onion and cook for 5–7 mins until soft and golden. Add garlic and stir for 1 more minute.

2. Mushrooms meet paprika.
Add sliced mushrooms and a generous pinch of salt. Cook over medium-high heat for 5–7 mins until they release their juices and start to brown. Add smoked paprika and stir until fragrant.

3. Sauce it up.
Sprinkle in the flour and stir to coat. Gradually add the stock, stirring as you go to avoid lumps. Add mustard and simmer for 2–3 mins to thicken slightly.

4. Creamy finish.
Reduce heat to low. Stir in the soured cream or plant-based alternative. Season to taste with salt and pepper. Heat gently (don’t boil!) until warm and luscious.

5. Serve and savour.
Spoon over your chosen carb, scatter with parsley, and dig in. Pairs well with a quiet evening and zero plans.

💡 Little Tip
Double the recipe and keep leftovers for tomorrow – it reheats beautifully and might even be better the next day (we don’t make the rules).