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Mixed Mushrooms Stroganoff

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This aromatic mixed mushroom stroganoff is a sophisticated yet simple vegan dish that brings a deep, savoury flavour to the dinner table. By using a blend of white, shiitake, and chestnut mushrooms, you create a complex texture that pairs beautifully with the silkiness of a tofu-based sauce. The addition of dry white wine and a splash of lemon juice provides a bright acidity that balances the earthiness of the fungi, making it a wonderful plant-based alternative to the classic Russian comfort food.

Ideal for a quick weeknight supper or a relaxed weekend meal, this heart-healthy recipe is traditionally served over wide ribbon noodles or pappardelle. Using silken tofu instead of soured cream ensures a velvety finish that is entirely dairy-free, while a final dusting of paprika and fresh parsley adds a classic touch of heat and colour. It is a satisfying, protein-rich option for anyone looking to enjoy more homemade vegan meals without compromising on indulgence.

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Ingredients for Mixed Mushrooms Stroganoff

  • 10 to 350g ribbon-style noodles (see Note)

  • 1 1/2 tablespoons light olive oil

  • 1 large onion, chopped

  • 12 to 450g white mushrooms, sliced (see Tip)

  • 4 to 170g fresh shiitake mushrooms, sliced

  • 4 to 170g cremini or baby bella mushrooms, sliced

  • 120ml dry white wine, vegetable stock, or water

  • One 12.90g container silken tofu, puréed

  • 1 tablespoon freshly squeezed lemon juice

  • Freshly ground pepper

  • 2 tablespoons nonhydrogenated margarine

  • Salt, to taste, optional

  • Minced fresh parsley for topping, optional

  • Paprika for topping, optional

  • Use spinach noodles, whole-grain ribbons made of quinoa or spelt flour, or pappardelle, broken into halves or thirds.

How to make Mixed Mushrooms Stroganoff

  1. Cook the noodles in plenty of rapidly boiling water until al dente.

  2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.

  3. Add all the mushrooms and the wine to the pan. Cover and simmer over low heat until the mushrooms are tender, about 10 minutes. Stir in the tofu and lemon juice and heat gently just until heated through, then remove from the heat. Season to taste with pepper.

  4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.

  5. To serve, place a bed of noodles on each plate, then top with some of the mushroom mixture. Garnish each serving with a sprinkling of parsley, if desired, plus a dusting of paprika.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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