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Mushroom stroganoff recipe

Mushroom stroganoff recipe

75 ratings

Chef Derek Sarno, director of plant-based innovation at Tesco, shows us how to bring big flavours to a vegan stroganoff. With earthy mushrooms and dairy-free oat fraîche, this creamy mushroom stroganoff recipe is packed with flavour and ready in under 1 hour. Serve with nutty brown rice and kale for a delicious vegan dinner that won't disappoint. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 499 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 tbsp olive oil, plus 2 tsp
  • 250g pack Tesco Finest forestière mushrooms, or chestnut mushrooms, quartered
  • 125g pack Tesco Finest shiitake mushrooms, stems roughly chopped, caps thickly sliced
  • 10g fresh thyme, leaves picked
  • 1 onion, sliced into half-moons
  • 4 garlic cloves, roughly chopped
  • 1 vegetable stock pot, made up to 400ml
  • 230ml unsweetened oat milk alternative, or any plant-based milk alternative
  • 1 tbsp plain flour
  • 120g Oatly creamy oat fraîche
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard

To serve

  • 300g brown rice
  • 360g pack curly kale, thick stalks discarded

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    4g 20%
  • Sugars

    10g 11%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 77.6g Protein 11.9g Fibre 5.1g


RFO DerekSarno 155X255
  1. Heat 1 tbsp oil in a large, heavy-based frying pan over a medium-high heat. Add the mushrooms in an even layer and cook, stirring occasionally, for 8-10 mins until lightly browned. Add half the thyme leaves, season and cook for 30 secs. Transfer the mushrooms to a bowl; cover to keep warm and set aside.
  2. Return the pan to the hob, reduce the heat to low and add 1 tbsp oil. Add the onion and garlic and cook for 8-10 mins until softened. If the onions start to stick and catch, add 1-2 tbsp stock or water. Add the stock, increase the heat to medium and simmer for 10 mins. Put the milk alternative and flour in a bowl and mix until smooth, then add to the pan. Simmer for a further 10 mins, stirring occasionally. Reduce the heat to low and stir in the oat fraîche, soy and mustard. Stir in three-quarters of the mushrooms. Remove from the heat and set aside (the sauce will thicken slightly as it cools).
  3. Meanwhile, cook the rice to pack instructions and preheat the oven to gas 7, 220°C, fan 200°C. Arrange the kale on 2 baking trays. Drizzle 1 tsp oil over each tray and toss to mix. Roast for 10 mins, then toss and roast for 5-10 mins more until crispy at the edges.
  4. Drain the rice and divide between 4 bowls. Spoon over the sauce and top with the remaining mushrooms and thyme. Serve with the kale.

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