Recipe Sunday – Delicious Vegan Mushroom Stroganoff

Hello kittens, how are you today? Here all good, just enjoying the weekend and sharing another scrumptious recipe with you: the Delicious Vegan Mushroom Stroganoff by VeganPunks. I was kind of craving mushrooms, but wanted to make something different from a mushroom risotto or a veggie stir-fry, I looked into the recipes that I bookmarked and this stroganoff was among the ones that I could make with the ingredients that I had.

The last time I had a mushroom stroganoff was at a pub and I shared it with a friend. Oooft, it wasn’t that good: the sauce was almost acrid, the accompanying rice seemed microwaved and overall it wasn’t an enjoyable experience. So, when I’ve seen this recipe in my bookmarks I decided that it would be good to try.

Delicious Vegan Mushroom Stroganoff by VeganPun


  • 2 tbsp vegan butter
  • 2 onions – finely chopped
  • 5 cloves garlic – finely chopped
  • 400 g portobello mushrooms – sliced
  • 400 g chestnut mushrooms – sliced
  • 250 ml vegetable stock
  • 2 tbsp cornflour mixed with 3 tbsp cold water
  • 2 tsp vegan Worcestershire sauce
  • 2 tsp paprika
  • 200 g vegan créme fraîche we use Oatly
  • 1 tbsp fresh parsley – chopped
  • Salt and black pepper to taste


  • Melt the butter in a saucepan over a medium heat and fry the onion until soft
  • Add the garlic and cook for 1 minute then chuck the mushrooms in and cook until they release a little water and have reduced in size – roughly 5 minutes.
  • Sprinkle the paprika over the ingredients and stir well and pour the stock into the saucepan, bringing to a boil, then quickly reduce to a simmer.
  • Next spoon in the crème fraîche and stir well, whilst watching it melt into the sauce.
  • Pop in the Worcestershire sauce.
  • When the sauce is still simmering, add the cornflour mix.
  • Simmer for 15-20 minutes until the sauce cooks down a bit and you’re left with a rich, creamy sauce, the consistency of thin cream.
  • Season with salt and pepper (to taste), top with fresh chopped parsley and serve with rice or mashed potato.

I had it with arborio rice, but I believe basmati or jasmine rice would be delicious too.

I hope you’ll make it and enjoy it!



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