It’s National Vegetarian Week so why not try this delicious veggie recipe for mixed mushroom stroganoff? It’s tasty and takes only 20 minutes.

  • 35 mins
  • 4
  • Easy


  • 500g mixed mushrooms, such as chestnut, button, closed cup etc., halved or quartered depending on size
  • 3 tbsp olive oil
  • 2 leeks, washed and finely sliced
  • 1 red pepper, deseeded and diced
  • 4 cloves garlic, crushed
  • 1 tomato, finely diced
  • 2 tsp paprika
  • 150ml white wine
  • 250ml vegetable stock
  • 100g cooked chestnuts, chopped
  • 200g crème fraiche
  • Salt and freshly ground black pepper
  • To serve
  • Flat leaf parsley, finely chopped
  • Lemon wedges
  • Brown rice or cauliflower rice


  1. To make the Mixed Mushroom Stroganoff: Heat the oil in a large, shallow pan and add the leeks and pepper. Fry for 3-4 minutes until just softened.
  2. Add the mushrooms and keep cooking until they start to brown.
  3. Add the garlic, tomato and paprika and cook for a further minute, before adding the wine, stock, chestnuts and crème fraiche. Season well.
  4. Simmer for a further 4-5 minutes until the sauce is smooth and thickened.
  5. Serve sprinkled with parsley and a wedge of lemon.

About The Author

Catherine Scott is Associate Features Editor for Yorkshire Post Newspapers. A self-confessed foodie, she is also a judge of the Deliciousyorkshire/Yorkshire Post Taste Awards.

Let us know what you think