Mushroom stroganoff is comfort without heaviness. Deeply browned mushrooms bring savoury richness, lifted by smoky paprika, a splash of brandy and cooling soured cream. It feels indulgent yet balanced, especially spooned over silky pappardelle. Fast enough for midweek. Cozy enough for weekends.
By Matt TebbuttFrom Saturday Kitchen Recipes
This mushroom stroganoff scores a Nutri-Score C. It balances vegetables with butter and soured cream. Per serving (approximate, with pasta): 640 kcal, fat 26g, saturates 15g, carbs 72g, sugars 9g, fibre 7g, protein 18g.
Equipment
Ingredients
- 30 g unsalted butter
- 2 banana shallots
- 4 garlic cloves
- 4 portobello mushrooms
- 500 g chestnut mushrooms
- 100 ml brandy
- 250 ml chicken stock
- 1 tbsp hot smoked paprika
- 1–2 tbsp Worcestershire sauce
- 3–4 tbsp soured cream
- 1 bunch fresh chives
- salt
- freshly ground black pepper
- 250 g pappardelle
Customise
- Swap chicken stock for vegetable stock to keep it vegetarian.
- Use crème fraîche instead of soured cream for a richer finish.
- Add a spoon of Dijon mustard for extra depth.
Method
Build flavour – 20 minutes
- Soften everything slowly. Melt the butter in a wide frying pan, then add shallots, garlic and all the mushrooms. Keep the heat medium and give them time. They will release liquid, then colour. That patience pays off.
Deglaze and reduce – 10 minutes
- Add the brandy. Pour it in and let it bubble until reduced by about three quarters. Scrape up all the good bits.
- Pour in the stock. Let it simmer and reduce by half. You want intensity, not soup.
Finish the sauce – 5 minutes
- Stir through the flavour. Add paprika, Worcestershire sauce and soured cream. Season well and fold through the chopped chives. Taste. Adjust.
Pasta moment – 5 minutes (overlaps nicely)
- Cook the pappardelle. Boil in well-salted water until just tender. Drain and serve straight away with the stroganoff.
Finish with extra chives. Simple. Satisfying.
Suggested Wine Pairing
Mushroom stroganoff loves wines with earthiness, freshness and gentle texture. These mushroom stroganoff wine pairing options work beautifully.
- La Vieille Ferme Côtes du Luberon Blanc – Soft stone fruit and herbs echo paprika and cream.
- Picpoul de Pinet – Bright acidity lifts the sauce and keeps it light.
- Campo Viejo Tempranillo – Gentle red fruit and spice complement mushrooms without overpowering.
What can you serve with this
- Green salad – Fresh leaves balance the creamy sauce.
- Steamed green beans – Clean flavour and snap.
- Crusty bread – Ideal for scooping up extra sauce.
FAQs for Mushroom Stroganoff
- Can I make mushroom stroganoff ahead? Yes, it reheats well over gentle heat.
- Is mushroom stroganoff vegetarian? Use vegetable stock instead of chicken stock.
- What mushrooms work best? A mix of chestnut and portobello gives depth.
- Can I freeze it? Cream sauces can split, so fresh is best.
- What pasta suits stroganoff? Pappardelle or tagliatelle hold the sauce well.
Nutri-score Health Check
This recipe scores a C under the Nutri-Score system. The score has been automatically calculated from the ingredients and is only a guide.
Positive Factors
- Mushrooms provide fibre and umami richness.
- Chives add freshness and micronutrients.
Negative Factors
- Butter increases saturated fat.
- Soured cream adds richness and calories.