20-Minute Mushroom Stroganoff

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mushroom stroganoff recipe
David Loftus/Ultimate Veg

Rich and creamy stroganoff is just what we crave on a chilly winter evening, but it’s not exactly weeknight friendly. This lightened-up vegetarian version from Jamie Oliver’s new cookbook, Ultimate Veg, checks the same comfort-food boxes and happens to take 20 minutes from start to finish.

Never flambéed before? It’s actually easy, as long as you follow a few important tips. Always remove the pan from the heat before adding alcohol or you risk burning your eyebrows off (at the very least). It’s also a good idea to keep a lid nearby if you need to put out any lingering flames.

Excerpted and adapted from Ultimate Veg: Easy & Delicious Meals for Everyone by Jamie Oliver. Copyright © 2020 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.


14 ounces mixed mushrooms, trimmed and torn if large

1 red onion, peeled and thinly sliced

1 tablespoon extra-virgin olive oil

2 garlic cloves, peeled and thinly sliced

4 pickled pearl onions, finely chopped

2 cornichons, finely chopped

4 sprigs fresh Italian parsley, leaves and stems divided, roughly chopped

1 tablespoon capers

3 tablespoons whiskey

¼ teaspoon smoked paprika, plus more for garnish

3 ounces low-fat crème fraîche or sour cream

Kosher salt and freshly ground black pepper

Rice, for serving


1. Place a large nonstick skillet over high heat, and add the mushrooms and onion in a single layer. Sauté, stirring regularly, until fragrant, about 5 minutes (this will bring out the nutty flavor). Add the oil, then add the garlic, pickled onions, cornichons, parsley stems and capers; cook about 3 minutes.

2. Remove the skillet from the heat (leave the flame on), add the whiskey, tilt the skillet toward the flame to carefully ignite, and, once the flames subside, add ¼ teaspoon paprika, the crème fraîche and the parsley leaves, then toss together. Loosen with a splash of water to a saucy consistency if needed, and season to taste with salt and freshly ground black pepper. Divide between two plates, garnish with paprika and serve with fluffy rice.

Nutrition Facts
  • 284 calories

  • 16g fat

  • 19g carbs

  • 9g protein

  • 9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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