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Overhead shot of vegetarian stroganoff with pasta in a white pot

Mushroom Stroganoff with Rosemary

This creamy vegetarian mushroom stroganoff is an easy dinner recipe perfect for serving on a cold night. This comforting mushroom dish is a dream winter meal!
Course Main Course
Cuisine Russian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 596.48kcal


  • 400 g Pasta I used shells
  • 3 tablespoon Butter
  • 600 g Mushrooms sliced
  • 1 Onion chopped
  • Salt and Pepper
  • 3 cloves Garlic crushed
  • 4 sprigs Fresh Rosemary chopped
  • 3 tablespoon Flour
  • 500 ml Vegetable Stock
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Marmite
  • 150 ml Sour Cream
  • Parmesan to serve
  • Parsley chopped, to serve


  • Cook the pasta according to packet instructions. Meanwhile melt the butter over medium heat and cook the mushrooms and onion until soft, about 10 minutes. Add the garlic and rosemary then stir through the flour and cook for another couple of minutes.
  • Pour in the stock and add the marmite and mustard and cook for another few minutes until thickened then add the pasta and sour cream and stir to coat.
  • Serve topped with grated parmesan and chopped parsley.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 596.48kcal | Carbohydrates: 90.25g | Protein: 19.98g | Fat: 18.1g | Saturated Fat: 10.09g | Cholesterol: 42.08mg | Sodium: 678.71mg | Potassium: 833.55mg | Fiber: 5.42g | Sugar: 9.03g | Vitamin A: 762.27IU | Vitamin C: 6.23mg | Calcium: 79.67mg | Iron: 2.49mg