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Mushroom Stroganoff

September 26, 2013

Need a break from beef? This veggie dish is fantastic! Use vegetable stock in place of beef stock for a vegetarian meal (personally I like the beefy stock flavor with mushrooms.) Found this recipe online, but added my own touches along the way :)

2 teaspoons extra virgin olive oil
1 shallot, finely chopped
1 Tablespoon paprika
2 fresh garlic cloves,crushed
2 cups mixed mushrooms, chopped
3/4 cup beef stock
1 Tablespoon Worcestershire sauce
3 Tablespoons sour cream
Fresh parsley or chives, chopped, for serving
2 cups egg noodles, cooked according to package directions, for serving


  • Heat oil in a large non-stick frying pan and saute shallot about 5 minutes.
  • Add garlic and paprika, then cook 1 minute.
  • Add mushrooms and cook on a high heat, stirring often, about 5 minutes.
  • Pour in stock and Worcestershire sauce.
  • Bring to boil, and bubble 5 minutes or until the sauce thickens.
  • Remove from heat.
  • Stir in sour cream and parsley or chives (if using).
  • Serve over hot, cooked noodles.
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One Response to “ Mushroom Stroganoff ”

  1. Pangna on October 1, 2013 at 10:06 pm

    Mmmm, would like to try this! Sounds like a hit! A couple of questions:

    – Is creme epaisse (here in lux) the equivalent of sour cream?

    – Did you ever buy ready made stock during your time here? If so, where? I always make my own stock but the ready made stock option is appealing when time is of the essence.

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