A perfect, meat-free midweek meal

Creamy mushroom stroganoff; it ain’t beef but it ain’t bad.

  • SERVES: 4
  • PREP TIME: 5 mins
  • COOKING TIME: 30mins
  • PERFECT FOR: meatless Monday, midweek meal, family

Creamy mushroom stroganoff. The perfect meat-free midweek meal

I found this recipe and thought, that sounds perfect for a meat-free midweek meal.

I love stroganoff (check out the original, amazing, beef stroggers, here).

And using meaty field mushrooms and flavoursome porcini.

It sounded like a perfect option for our meat-free day.

But what I then discovered, during a conversation with a veggie family member, was…

‘oh, God, not a mushroom stroganoff!?!’.


Apparently, in the veggie-vegan world, this is a bit of a go-to dish in restaurants.

A bit like being told you have the choice of mushroom risotto or stuffed pepper.

Which I can sympathise with (although these days some restaurants have amazing new dishes).

But then I thought about it.

And realised, I’m not really making this for veggies-vegans per se.

This is for meat-eaters who are cutting back on their meat intake like we are.

So, mushrooms are a delight to us carnivores.

Especially porcini mushrooms and field mushrooms.

Their flavour is rich and earthy.

And the texture is meaty and soft.

So, a mushroom stroganoff ticks some boxes for transitioning meat lovers.

And although I hope veggie-vegans can enjoy these meat-free recipes that I’m trialling in our kitchen.

And I am speaking to you, Francis when I say this😉…

I’m not 100% worried if you’re not keen on mushrooms.

We are.

And we love a stroganoff.

So, join in and enjoy this recipe.

It’s super simple, tasty and a perfect meat-free, midweek meal.

Then next week, I’ll do a delicious tofu puff laksa to get away from the dreaded mushroom!

Creamy mushroom stroganoff recipe


  • basmati rice 200g
  • dried porcini mushrooms 15g
  • vegetable oil 1 tbsp
  • flat mushrooms 6, sliced
  • onion 1, thinly sliced
  • garlic 2 cloves, crushed
  • sweet smoked paprika 1 tbsp
  • tomato purée 1 tbsp
  • half-fat soured cream 200ml
  • flat-leaf parsley a handful of leaves, chopped


  • STEP 1

Tip the rice into a small lidded pan with 400ml of water and a pinch of salt. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook gently for 10 minutes. Remove from the heat and leave to steam for another 10 minutes before fluffing up with a fork.

  • STEP 2

Meanwhile, put the porcini mushrooms into a small bowl and pour over 150ml of just-boiled water. Heat the oil in a large non- stick frying pan and fry the flat mushrooms and onion for 10 minutes until all of the water has evaporated and everything is beginning to caramelise.

  • STEP 3

Add the garlic, paprika and tomato purée, and cook for 1 minute. Meanwhile, drain the porcini, keeping the liquid, and roughly chop. Add to the pan, along with the soaking liquid, turn down the heat to low and cook gently for 10 minutes, adding a splash of water if it’s a little thick. Stir through the soured cream and season.

  • STEP 4

Spoon the rice onto plates, spoon over the stroganoff and scatter with parsley.

Recipe from Olive Magazine