Jamie Oliver’s Mushroom Stroganoff is his veggie spin on a classic Russian dish. Traditionally, stroganoff is made with beef and sour cream but Jamie takes a plant-based route. He leans into earthy mushrooms, creamy sauces and a pop of fresh herbs. The result? A comforting, rich and surprisingly quick dish that feels way fancier than the effort it takes.
It’s the kind of recipe you can whip up on a weeknight but it’s also impressive enough to serve to guests. Think silky mushrooms, a splash of brandy or wine (if you want), smoky paprika and a swirl of crème fraîche or yogurt to finish. All of it ladled over rice, mashed potatoes or pasta-whatever your comfort food heart desires.
Jamie Oliver Mushroom Stroganoff Recipe
Ingredients Needed
Jamie keeps it pretty simple but quality matters. Here’s what usually goes into his mushroom stroganoff:
- Mushrooms – A mix is best. Chestnut, oyster, portobello… they all add texture and depth. Roughly 500g.
- Red onion – Sliced thin for a soft, sweet base.
- Garlic – At least 2 cloves. Don’t be shy.
- Smoked paprika – This is the magic. Adds warmth and that smoky kick.
- Fresh thyme or parsley. For an herbaceous lift.
- Brandy or white wine (optional). Just a splash but it makes a difference.
- Crème fraîche or plain yogurt. For that tangy creaminess.
- Olive oil – Always extra virgin.
- Salt and pepper – Obviously.
- Lemon juice – A squeeze at the end for brightness.
- Cooked rice or pasta – To serve.
Optional but nice:
- Vegetable stock cube – For an extra punch of umami.
- Dijon mustard – Just a dab for complexity.
Equipment Needed
Nothing fancy here. Just the basics:
- A large frying pan or skillet. Big enough to fit all your mushrooms without overcrowding.
- A chopping board and sharp knife – Prep matters. You want even slices.
- A spatula or wooden spoon. For stirring and scooping.
- Measuring spoons – If you like to be precise.
- A pot or rice cooker. For whatever you’re serving the stroganoff with.
If you’ve got a grater or microplane for garlic, that’s a bonus. Otherwise, smashing with the side of your knife works just fine.
How To Make Jamie Oliver’s Mushroom Stroganoff
Let’s break it down step-by-step. This isn’t complicated but the order of things matters.
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Prep the veggies.
Slice up your mushrooms and red onion. Smash and finely chop the garlic. Strip your herbs off the stems.
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Cook the onion and garlic.
Heat a good glug of olive oil in your pan. Add the onion and cook it low and slow until soft and sweet. about 10 minutes. Add the garlic and paprika. Cook for another minute.
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Add the mushrooms.
Turn up the heat and toss in your mushrooms. Cook them until golden and a bit crispy on the edges. Don’t overcrowd-work in batches if needed. Let them release their juices and soak up that smoky base.
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Deglaze the pan.
If you’re using brandy or wine, now’s the time. Pour in a splash and let it bubble away. Scrape the bottom of the pan to lift all that good flavor.
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Add creaminess.
Turn the heat down. Stir in a spoon or two of crème fraîche or yogurt. Don’t let it boil or it might split. Add a splash of water or veg stock if it’s too thick.
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Season and finish.
Add salt, pepper, a squeeze of lemon juice and your fresh herbs. Taste and adjust until it makes you happy.
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Serve it up.
Spoon it generously over rice, mash or pasta. Garnish with more herbs if you’re feeling fancy.
What I Learnt
Making this taught me a few things:
- Mushrooms need space. Crowding them makes them soggy. Spread them out, let them brown.
- Smoked paprika is a flavor bomb. It gives that meaty depth without needing meat.
- A squeeze of lemon changes everything. Brightens the whole dish and balances the creaminess.
- Yogurt can work just as well as cream. Especially Greek yogurt. it’s thick, tangy and won’t overpower the other flavors.
- Patience pays off. Letting the onions really soften and the mushrooms caramelize takes the dish from decent to restaurant-level.
Recipe Tweaks For Jamie Oliver’s Mushroom Stroganoff
Jamie’s take on mushroom stroganoff is hearty, simple and packed with earthy flavors. But if you’ve made it once or twice, you might be craving a little twist. Here’s how to elevate the dish without ruining its rustic charm:
1. Mix Up The Mushrooms
Jamie usually calls for chestnut or button mushrooms. They’re great-but adding a mix brings depth. Try a combo of:
- Cremini (for earthiness)
- Portobello (meaty texture)
- Shiitake (umami bomb)
- Oyster mushrooms (delicate and slightly sweet)
A mix of three types can really punch up the flavor.
2. Add A Little Booze
A splash of dry white wine or sherry before the stock goes in adds sharpness and a layer of complexity. Just a glug, simmer it off and then carry on.
3. Dial Up The Creaminess
Jamie’s version uses crème fraîche. It’s tangy and light. If you want richer, silkier stroganoff, go half crème fraîche, half double cream. Or even stir in a spoonful of cream cheese at the end for extra body.
4. Don’t Skip The Paprika-Upgrade It
The smoked paprika is key. But if you’ve got it, try hot smoked paprika for a gentle kick. It makes the dish pop. And if you’re feeling bold, add a pinch of cayenne.
5. Herb It Up
Fresh parsley is nice. But try finishing with chopped fresh dill. It’s a classic stroganoff herb in Eastern Europe and its bright, grassy taste works beautifully with mushrooms and cream.
6. Want Protein? Go Plant-Based
Add a handful of walnuts, brown lentils or even some shredded jackfruit to bulk it up. You’ll keep it vegetarian but add satisfying texture.
Storage Tips For Leftovers
Let’s be honest: mushroom stroganoff is just as good-if not better-the next day. Here’s how to store it like a pro:
Fridge
- Cool it first: Let the stroganoff come to room temp before sealing it up.
- Airtight container: Store it in a glass or BPA-free plastic container with a tight lid.
- Shelf life: It’ll keep for about 3 days. The flavor will deepen but the mushrooms will get softer.
Freezer
- Yes, you can freeze it. The texture might change slightly but it’ll still taste great.
- Use a freezer-safe container or a ziplock bag (flattened for faster thawing).
- Label it. You’ll thank yourself later.
- Freeze for up to 2 months. Thaw in the fridge overnight, then reheat gently on the stove with a splash of veggie stock or cream.
Reheating Tips
- Avoid blasting it in the microwave. Use medium-low heat on the stove.
- Stir often and add a bit of liquid to loosen it.
- Taste and adjust seasoning-leftovers usually need a pinch more salt.
What To Eat With Jamie Oliver’s Mushroom Stroganoff?
Stroganoff’s rich and creamy, so you want sides that balance it out. Let’s talk perfect pairings:
1. Classic: Rice
- Jamie often serves it with brown rice which adds a chewy, nutty texture.
- For a twist, try wild rice blend or even buttered basmati.
2. Tagliatelle Or Pappardelle
- Thick ribbons of pasta soak up the sauce beautifully.
- Add a drizzle of olive oil and cracked black pepper to keep it simple.
3. Mashed Potatoes
- Creamy on creamy? Surprisingly yes.
- Use buttery mash as a soft, cozy bed for the stroganoff.
4. Crusty Bread
- For when you just want to scoop and mop.
- A warm sourdough or a herby focaccia does the trick.
5. Green Veggies
- You’ll want something sharp and fresh to cut through the richness.
- Try steamed green beans, sautéed kale or a crisp side salad with lemony dressing.
6. Pickles Or Ferments
- Add a small plate of cornichons, pickled red onions or sauerkraut.
- It’s an Eastern European touch that adds acidity and zing.
FAQs
What Makes Jamie Oliver’s Mushroom Stroganoff Different?
His version is rich, creamy, and full of flavor, with a unique twist of adding smoked paprika and a touch of mustard for depth.
Can I Make Jamie Oliver’s Mushroom Stroganoff Vegan?
Yes! You can swap the sour cream for a plant-based alternative like cashew cream or vegan sour cream.
What Type Of Mushrooms Work Best For This Recipe?
Jamie recommends a mix of chestnut and button mushrooms, but you can also try cremini or portobello for a heartier flavor.
