By Sam | 7 November, 2020


Forget the dated-dinner party connotations – Stroganoff is, was and remains a delight. Indulgent enough to warm your bones, retro enough to make you smile wistfully and far quicker to whip-up than you might believe. We’re here to sing the praises of the wonderful Stroganoff.


This vegetarian version really champions the mushroom – bursting with rich earthy flavour.  We’ve paired our mushrooms with sweet, nutty chestnuts to give the stroganoff some body and additional texture. The perfect autumnal indulgence. Ideal as a light meal for four. Better still as an indulgent meal for two!

  • Author: Sam



200g Cooked Chestnuts

400500g Selection of Wild Mushrooms, we used porcini, chestnut, oyster and shitake

1 Medium Onion, finely sliced

1 Clove of Garlic, minced

250ml Vegatable Stock

100ml Sour Cream

2 tsp. Paprika

Generous Pinch of Salt and Pepper


Parsley, a few leaves

Chives, finely diced

Pinch of Paprika


Olive Oil



Wild Rice,

Sour Cream


  1. Delicately, so as not to break them apart too much, slice the chestnuts in half. 


  1. Place a large frying pan over a medium high heat and add a drizzle of olive oil to the pan and a knob of butter. Once the butter has melted and is lightly bubbling, add the chestnuts into the pan, cooking for 3-4 minutes until lightly golden and nutty. Transfer to a plate. Increase the heat to the pan to high.


  1. Chop and tear apart the mushrooms apart into roughly even sized pieces leaving smaller mushrooms whole as you prefer. Add the mushrooms into the pan in a single, even layer. Cook the mushrooms for 2-3 minutes until golden-brown and fragrant, adding a knob of butter halfway through cooking. You will almost certainly need to do this in batches. It’s important not to overcrowd the pan. Transfer the mushrooms to a plate. Reduce the heat to medium.


  1. Add the onions into the pan and cook for 3-4 minutes until softened. Add the garlic and cook for a further minute. Add the paprika to the onions and cook for a further minute until fragrant and bright red. 


  1. Add the sour cream to the pan and mix together before adding the vegetable stock. Adjust the heat to the pan until the sauce reaches a steady simmer. Add the cooked mushrooms and chestnuts to the pan and simmer until the sauce has reduced by half and thickened. About 5-10 minutes.


  1. Garnish the Stroganoff with chopped chives and parsley leaves and a pinch of paprika. Serve immediately with wild rice and extra sour cream. 


  • V
    I made a vegan version of this using Oatly double cream instead of the sour cream ( a wow factor, do try it!) and did not use the butter as I had no plant butter in. It didn’t matter as this is one of the tastiest, most delicious dishes I have made. Loved it! The chestnuts work wonderfully and if you want to use less expensive mushrooms, it works really well. Making it again this weekend. 😋
    • Carmen
      So glad to hear that you enjoyed our recipe Vanessa! Love your vegan twist with Oatly double cream. it's super to know that it turned out so well. Happy cooking, and may your next batch be just as tasty!

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