Nigella Mushroom Stroganoff

This mushroom stroganoff is one of those dishes that feels like a blanket in a bowl. It’s the kind of thing I cook when I want dinner to feel like a favour — to myself or someone I love. I don’t even remember the first time I made it, which probably means it just slipped into my routine one chilly evening, somewhere between a glass of red and forgetting to fold the laundry.

It’s the sauce that does it. Velvety, tangy, warm — the kind that coats the mushrooms just right without being gloopy. And even though it’s meatless, it’s got that earthy, rich satisfaction that fills you up without weighing you down. The Dijon gives it a grown-up little kick, and the sour cream? She’s the silky star. You’ll be mopping your plate clean with whatever carb is closest — pasta, rice, a chunk of crusty bread if you’re living well.

Why You’ll Love It

• Fast comfort. 30 minutes start to finish, but tastes like you stirred for hours.
• Cheap and cheerful. Mushrooms and onions — that’s your base. It’s budget magic.
• Meat-free without missing a thing. So rich and hearty, even carnivores go quiet.
• Ridiculously versatile. Pour it over pasta, mash, rice, toast, or eat it straight from the pan (guilty).
• Great for leftovers. Reheats like a dream. Maybe better the next day?
• Creamy without feeling too heavy. It’s the sour cream doing God’s work, honestly.

Ingredients

• 450g mushrooms (brown or chestnut, halved or sliced)
• 2 medium onions, finely chopped
• 25g butter
• 150ml vegetable stock
• 1 tsp Dijon or French mustard
• 1 tsp tomato purée
• Juice of ½ lemon
• 150ml sour cream

How to Make It

Get the onions and mushrooms sizzling:

Melt the butter in a big frying pan over medium heat. Add the onions and mushrooms, and cook for about 10 minutes. You want them softened and golden, not mushy. Stir occasionally — they’ll start to smell lovely.

Build the base of flavour:

Stir in the tomato purée and mustard. Let it all mingle for a minute or two. Then pour in the stock and bring it to a simmer. Let it bubble gently for about 5 minutes — just enough for the flavours to start making friends.

Don’t boil the cream — seriously:

In a separate bowl, whisk together the sour cream and lemon juice. Take the pan off the heat for a moment and slowly stir in the cream mixture. If the pan’s too hot, the cream might split — not the end of the world, but let’s avoid it if we can.

Bring it back to life — gently:

Return the pan to a very low heat and warm the stroganoff through. Don’t let it boil, just let it get cozy. Taste and adjust — more mustard if you want zing, more salt if it feels a bit flat.

Plate it up and serve with love:

Spoon it over rice, noodles, or mashed potatoes — whatever’s on hand. Top with fresh parsley if you fancy being fancy.

Common Mistakes and How to Dodge Them

My sauce curdled!
Yup, been there. It’s likely the pan was too hot when you added the sour cream. Next time, cool it down a bit first or stir the cream in off the heat.

It tastes a bit bland?
Add more mustard, a splash of soy sauce, or a touch more salt and lemon. It really comes alive with proper seasoning.

Too watery?
Let it simmer uncovered for a bit longer next time. Or add a spoonful of cornstarch mixed with cold water right at the end to thicken it.

The mushrooms went weird and rubbery.
They probably overcooked. Mushrooms need just enough heat to soften and brown — don’t steam them into oblivion.

Storage and Reheating

Fridge:
Let it cool, then store in an airtight container. Keeps well for 3–4 days.

Freezer:
Not ideal (sour cream can go grainy), but possible. Freeze it flat, defrost overnight, and stir well when reheating.

Microwave:
Reheat in short bursts with a splash of water or stock. Cover to avoid splatter.

Stovetop:
Low heat, stir often. Add a bit more stock if it thickens too much.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?
Sure can! It’ll taste a bit tangier and may be slightly less creamy, but still delicious.

What mushrooms work best?
Brown ones (chestnut or cremini) have more flavour, but a mix of shiitake and oyster adds luxury if you’re feeling it.

Can I add protein?
Yes — pan-fried tofu, tempeh, or even a few handfuls of cooked lentils work great here.

How do I stop it from splitting again?
Mix a bit of flour into your sour cream before adding it. Helps stabilise everything, like a food glue safety net.

Nutrition Facts (Per Serving):

• Calories: 300 kcal
• Fat: 20g
• Carbs: 20g
• Protein: 12g
• Sugar: 4g
• Sodium: 500mg

Try More Nigella Recipes:

• Nigella Shepherds Pie
• Nigella Slow Cooked Lamb Shoulder
• Nigella Smoked Salmon Pate