Speedy mushroom stroganoff recipe


In need of a tempting yet nourishing recipe for autumn? Look no further than this seasonal classic. Our speedy mushroom stroganoff recipe is a bowlful of comfort. What’s more, it’s ready in less than 30 minutes.

Mushrooms are the only plant-based source of vitamin D. Just like human skin, they produce this vital vitamin when exposed to sunshine. With the NHS recommending vitamin D supplementation between September and March, mushrooms are a delicious way to protect our stores as the days get shorter.

Studies show that regularly eating mushrooms is an effective approach to increasing and maintaining vitamin D levels. A top tip is that you can actually increase mushrooms’ vitamin D content at home by leaving them underside up to soak up some of the sun’s rays on a windowsill.

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  • 400g mixed mushrooms, halved
  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 6 cornichons, finely sliced
  • 2 cloves of garlic, crushed
  • 100ml dry white wine
  • 1 tbsp smoked paprika
  • ½ tbsp Dijon mustard
  • 4 heaped tbsp crème fraîche
  • Large handful of fresh flat-leaf parsley, finely chopped


  1. Place the mushrooms into a large non-stick frying pan and dry fry them on a high heat, stirring occasionally to bring
    out the nutty flavour. After ten minutes set the mushrooms aside in a large bowl.
  2. Add the olive oil and onion to the same pan on a medium heat and cook for five to ten minutes until translucent and softened, stirring regularly.
  3. Place the mushrooms back into the frying pan along with the cornichons and garlic, and sauté for a further five minutes.
  4. Add the white wine to the pan and simmer for a few minutes, then add the paprika, mustard, crème fraîche and parsley (reserving a small pinch of parsley to serve).
  5. Finally, if needed, add a small splash of water to loosen the mixture to a saucy consistency.
  6. Serve with fluffy rice and the remaining sprinkling of fresh parsley.