Stroganoff with cheese and mushrooms

Stroganoff with cheese and mushrooms

Stroganoff is a family favourite, and in this recipe we’ve swapped the sausage for cheese. The result is just as tasty. Fry mushrooms in butter and along with tomato puree and sour cream the taste combination is perfect. This vegetarian dish is best served with dijon mustard, pickled gherkins and parsley.


  • Cut the cheese into sticks. Fry in half of the butter for 2-3 minutes on a medium heat then transfer to a bowl.
  • Quarter the mushrooms and fry them in the remaining butter until the mushrooms are coloured. Add some salt and pepper.
  • Add the tomato puree and sour cream. Heat for 4-5 minutes.
  • Add dijon mustard, sambal oelek, salt and pepper to taste.
  • Add the fried cheese to the pan and top with oregano. Serve with rice.

Stroganoff with cheese and mushrooms

Is stroganoff supposed to be thick?
Stroganoff sauce shouldn’t be thin, but there’s a limit to how thick it should be too. The Stroganoff should coat the back of a spoon when it’s ready and have a similar thickness to a heavy cream. 
What can I use instead of sour cream in stroganoff?
If sour cream isn’t readily available then greek yogurt and cream cheese can both work as alternatives for your stroganoff sauce. If you prefer to make the sauce vegan then non-dairy cream alternatives are also usable, though the end consistency may not be quite as thick.
How do I store vegetarian stroganoff?
Once your stroganoff is cooked and has cooled it should be kept in an airtight container in the refrigerator. That way the dish should keep for three to four days – arguably the flavour may even get better along the way.
What do I drink with vegetarian stroganoff?
There is no hard rule regarding what to drink with a stroganoff but a good starting point is something sharp and citrusy to help cut through the thick, creamy flavour of the sauce. Avoid anything too heavy if you don’t cope well with rich foods.
What can I use instead of dijon mustard in stroganoff?
If you don’t have dijon mustard then a non-sweet yellow mustard is the next best alternative for the stroganoff sauce. If mustard in general isn’t possible then horseradish or wasabi can also replace some of the warmth.


Halloumi cheese
1 pack
2 tbsp
250 g
Tomatoes puree
2 tbsp
Sour cream 30%
300 ml
Dijon mustard
2 tsp
Sambal oelek
1 tsp
Salt and pepper to taste
Fresh oregano leaves

A twist to the classic stroganoff – with halloumi and mushrooms

Stroganoff is a staple of Russian cuisine, likely invented by a French chef working for a noble family in St Petersburg back in the 1800s. This version swaps the beef for halloumi, which maintains the chewy texture, adds some extra saltiness and combines well with the rest of the classic ingredients.

The best way to serve stroganoff – side dishes and toppings

The best side dish combinations with this hearty stew are those of a more neutral nature which balance the complexity of the stroganoff. Rice, egg noodles, a rustic bread and mashed potatoes are tried and tested accompaniments that will satisfy most tastes. As for toppings, crunchy thinly sliced spring onions, grated Parmesan cheese or sour cream are among the best options.

Perfect for a big family dinner

Stroganoff is a filling dish that can be made in large batches, so it’s an ideal choice for a family dinner. If you need something rich, satisfying and relatively simple to deliver the goods on a rainy Sunday evening then this is the meal for you.