How to Make Mushroom Stroganoff | Jamie Oliver | VEG
by Jamie Oliver
This cracking mushroom stroganoff recipe from Jamie Oliver's VEG cookbook proves that vegetarian cooking can be every bit as delicious and comforting as its meat-based counterparts. Featuring tender mushrooms in a rich, creamy sauce with warming spices, this dish is ideal for both vegetarians and meat-eaters looking for a flavourful meat-free meal. The combination of soured cream, mustard, and paprika creates a deeply satisfying stroganoff that's perfect served over egg noodles or rice. Adapted for the slow cooker, this recipe becomes an even more convenient weeknight dinner that develops deeper flavours as it cooks low and slow
Watch: How to Make Mushroom Stroganoff | Jamie Oliver | VEG
Original recipe video — click to play
Original method: 30 minutes stovetop
Ingredients
- 700 g mushrooms, mixed varieties, sliced
Use a mix of button, chestnut, and portobello for best flavour
- 2 medium onions, finely diced
- 3 cloves garlic cloves, minced
- 2 tsp paprika
Use good quality paprika for best flavour
- 2 tsp English mustard
Add in final 15–20 minutes to preserve flavour
- 400 ml vegetable stock
Use hot stock; reduce quantity slightly for slow cooker
- 200 ml soured cream
Add in final 15–20 minutes to prevent curdling
- 2 tbsp olive oil
For sautéing mushrooms and onions
- to taste salt and freshly ground black pepper
- 30 g fresh parsley, finely chopped
Add just before serving for fresh flavour
For garnish
Method
- 1
Heat the olive oil in a large frying pan over a high heat. Add the diced onions and sauté for 3–4 minutes until softened and just starting to colour.
~4 minsTip: This step develops flavour and colour; don't skip it even though you'll be using a slow cooker
- 2
Add the sliced mushrooms to the pan and cook for 4–5 minutes, stirring occasionally, until they begin to release their moisture and turn golden at the edges.
~5 minsTip: Don't overcrowd the pan; cook in batches if necessary for best browning
- 3
Stir in the minced garlic and paprika, cooking for 30 seconds until fragrant.
~1 min - 4
Transfer the mushroom mixture to your slow cooker. Pour in the hot vegetable stock and stir well to combine.
~2 mins - 5
Cover and cook on Low for 4 hours or High for 2 hours, until the mushrooms are very tender.
~4 hrsTip: The mushrooms will continue to soften and release flavour during this time
- 6
About 15–20 minutes before serving, stir in the English mustard and soured cream. Season generously with salt and freshly ground black pepper to taste.
~2 minsTip: Adding cream late prevents it from curdling and keeps the flavour fresh
- 7Optional step
Stir gently and taste, adjusting the seasoning as needed. If the sauce is too thin, leave uncovered on High for 15–20 minutes to reduce slightly.
~15 minsTip: This step is optional; the sauce will naturally be creamy from the mushroom liquid and soured cream
- 8
Serve hot over egg noodles, rice, or mashed potatoes, garnished with fresh chopped parsley.
~5 minsTip: The fresh parsley adds a bright finishing touch
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Button mushrooms work perfectly well on their own. However, mixing varieties like chestnut, portobello, and shiitake will give you deeper, more complex flavours and varied textures. Choose whichever mushrooms are available and fresh
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