Mushroom Stroganoff Recipe |Plant-Based|Veggie Magnifique

Mushroom Stroganoff

in Recipes



I have to be honest with you…

This recipe was a total accident.

A beautiful and delicious one, but an accident never the less.

See, I had recently stumbled upon some organic frozen mushrooms at Welcome Bio near Bastille… which inspired all sorts of culinary thoughts.

So today I share with you the recipe that resulted. Keep in mind, this is one of those recipes that is: Give a man a carrot, he’ll eat for a day, teach him how to garden, he’ll eat forever. In that, I didn’t measure what I was doing… I was totally winging it. So I’m going to give you the bare bones and you’re going to take it from there. Which, really, is how anyone becomes adept at anything. Trust me, you can do it. With cooking, I’ve found you just have to give things a go, trust your instincts and taste buds, and if you’re using pure and fresh ingredients, generally things work out.

So here we go…

Mushroom Stroganoff

This easy and delish stroganoff may well become a Monday night go-to.

Prep time

10 min.

Cook time

30 min.

Total time

40 min.

  • A bag of frozen mushrooms (or fresh! Sliced up.)
  • A large handful of cherry tomatoes, cut in half
  • Around 4 or 5 smashed/pressed cloves of garlic, to taste
  • Extra virgin olive oil
  • Lupin (a delish bean protein), finely chopped
  • Big handful of fresh parsley, chopped finely
  • Herbs: basil — lots, plus oregano and thyme
  • Sea salt, real salt, or pink himalayan, and pepper, to taste — I was very generous with both, especially the pepper
  • Maybe some vegetable broth or bouillon


  • Either some rice or whole wheat pasta, or brown rice like I used
  1. If you’re using rice, get that cookin’ now. (Follow instructions on package.) If you’re using pasta, which cooks more quickly, wait until you’re almost done with the stroganoff.
  2. Sauté your mushrooms in a good amount of olive oil for a few minutes, on medium heat.
  3. Add in your pressed/chopped garlic, sauté for a few more minutes.
  4. Add your tomatoes, sauté for a couple of minutes.
  5. Start adding spices, willy nilly. (Basil, oregano, thyme, salt, pepper… just not the parsley yet.) Continue sautéing for a few more minutes.
  6. Taste, and continue seasoning. (You probably need a a bit more basil, no?) Plus, you may need some liquid… vegetable bouillon for example. I just used water, though, no biggie.
  7. Add in your chopped up lupin (or whatever meat replacement you have — or, actually, you could omit this step, it’ll just be a less hearty strog’.)
  8. (If you’re doing pasta instead of rice, now would be a good time to get that going…)
  9. At this point you may need to add more water, or not… depends on how it looks. Then cover it for a few minutes, reduce the heat to low, and let it stew a bit. Mmm… your kitchen should be smelling mighty fine right now.
  10. After a few minutes toss in your fresh, and finely chopped, parsley.
  11. Taste it again… see if it needs a little dash of something (salt, pepper, cayenne? Ooooh.)
  12. Serve this DELISH mushroom stroganoff over a bed of brown rice or al dente pasta for an insanely decadent, awesomely healthy meal.
| Printer-friendly version

Happy and hearty autumn cooking, friends!

If you recreate this, or any of our recipes, be sure to Instagram it! Tag us with @veggiemagnifique and #veggiemagnifique 🙂

Sign up for Magnifique surprises and updates!

5 November, 2015 | facebook | tweet | pin

2 thoughts on “Mushroom Stroganoff

  1. Juliette says:

    par quoi pourrait on remplacer les lupin ? je n’en ai jamais vu en magasi 🙁

    1. Ann says:

      Bonjour Juliette ! Voici le lupin qui se trouve de plus en plus dans les magasins bio:

      Sinon, essayez le seitan ! C’est vachement bon. Même le tempeh. Tenez-nous au courant ! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

As Seen In