Mary Berry Mushroom Stroganoff

A hearty vegetarian stroganoff combines earthy porcini and cremini mushrooms with roasted red peppers and artichoke hearts in a rich, paprika-spiced sauce, finished with a dollop of crème fraîche or yogurt for creamy indulgence.

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Prep Time 15

Cook Time 25

Soaking Time 20

Servings: 4

Course: Main Course

Cuisine: Russian

Calories: 177

Ingredients Method Notes

Ingredients

¾ oz 20 g dried porcini mushrooms
2 tbsp olive oil
1 onion chopped
1 garlic clove crushed
1 lb 500 g cremini mushrooms
2 red bell peppers halved, seeded, and sliced
2 tsp paprika
Salt and black pepper to taste
3 tbsp cornstarch
1¼ cups cold vegetable stock
1 × 14 oz 400 g can artichoke hearts, drained
2 tbsp dry white or red wine
1 tbsp tomato paste
Low-fat crème fraîche or plain yogurt for serving

Method

Place the dried mushrooms in a bowl and cover with ¾ cup warm water. Let them soak for 20 minutes until softened and rehydrated. Drain the mushrooms, reserving the soaking liquid for later use.
Heat the oil in a Dutch oven over medium heat. Add the onion and garlic and cook gently for 3–5 minutes, stirring occasionally, until they’ve softened and become translucent.
Add the rehydrated mushrooms, peppers, and paprika to the pot. Season with salt and pepper, then cook, stirring frequently, for about 5 minutes until the vegetables begin to soften.
In a small bowl, mix the cornstarch with the stock until smooth and lump-free. Pour this mixture into the pot along with the artichokes, wine, reserved mushroom soaking water, and tomato paste.
Stir everything together well and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10–15 minutes until the vegetables are tender and the sauce has thickened slightly.
Taste the goulash and adjust the seasoning with additional salt and pepper if needed. Serve hot in bowls with a generous dollop of crème fraîche or yogurt on top.

Notes

What Are Common Mistakes When Making Stroganoff?

The most common stroganoff mistake is overcooking mushrooms, which turns them mushy and destroys their texture. Using low-quality paprika results in flat, uninspired flavors, so invest in fresh, high-quality spice. Adding cream or yogurt too early causes curdling, particularly if the sauce boils vigorously. Always temper dairy by adding it at the end over gentle heat, stirring constantly to prevent separation and ensure silky, luxurious results.

Another frequent error is skipping the mushroom soaking liquid, which contains concentrated umami flavor essential to authentic stroganoff. Using cremini mushrooms alone without dried porcini creates one-dimensional taste. Many cooks fail to properly season during cooking, then try correcting at the end, resulting in unbalanced flavors. Season gradually throughout cooking, tasting as you go to achieve balanced, deeply satisfying results.

Overcrowding the pan when cooking mushrooms traps steam, preventing proper browning and creating soggy vegetables. Cook in batches if necessary to achieve caramelization. Rushing the recipe by cooking at high heat causes the sauce to separate and ingredients to toughen. Patient, gentle simmering develops complex flavors and creates the tender, luxurious texture that defines authentic stroganoff.