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Mary Berry Mushroom Stroganoff

Mary Berry Mushroom Stroganoff
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Mary Berry Mushroom Stroganoff is a vegetarian twist on the classic Russian stroganoff, replacing beef with a generous mix of mushrooms. Sliced mushrooms are sautéed with onions, garlic, herbs, paprika, mustard, and stock before being enriched with sour cream. The result is a comforting, creamy sauce with savoury depth and a hint of tang. Mary Berry’s version simplifies the traditional method, making it approachable while still delivering wonderful richness and aroma.

Ingredients

  • 600g mushrooms (mixed varieties like chestnut, button, or portobello), sliced

  • 1 large onion, finely chopped

  • 2 garlic cloves, minced

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 teaspoon paprika

  • 1 teaspoon Dijon mustard

  • 200ml vegetable stock

  • 150ml sour cream or crème fraîche

  • 1 tablespoon chopped parsley

  • Salt and black pepper, to taste

  • Optional: A splash of white wine, smoked paprika, or lemon juice

Instructions

  • Sauté the onions – Melt 1 tbsp butter with 1 tbsp olive oil, then cook 1 chopped onion until softened.

  • Add garlic and mushrooms – Stir in 2 minced garlic cloves and 600g sliced mushrooms, cooking until the mushrooms release moisture and begin to brown.

  • Season and build flavour – Add 1 tsp paprika, 1 tsp Dijon mustard, salt, and pepper, mixing well.

  • Pour in the stock – Add 200ml vegetable stock and simmer for 5–7 minutes to reduce slightly.

  • Stir in the cream – Lower the heat and gently mix in 150ml sour cream until the sauce becomes smooth and creamy.

  • Add finishing touches – Sprinkle with chopped parsley and add a squeeze of lemon if you want a fresh brightness.

  • Serve warm – Enjoy over rice, pasta, mashed potatoes, or crusty bread.

Find it online: https://maryberrycooks.co.uk/mary-berry-mushroom-stroganoff/