Creamy mushroom and spinach stroganoff recipe

(195 ratings)

This easy mushroom and spinach stroganoff recipe combines garlic coated mushrooms with a kick of brandy liquor for a deliciously rich combination of flavours.

Creamy mushroom and spinach stroganoff
  • Vegetarian
  • healthy
Preparation Time5 mins
Cooking Time20 mins
Total Time25 mins
Five A DayThree
Nutrition Per PortionRDA
Calories260 Kcal13%
Fat15 g21%
Saturated Fat6 g30%

This easy, creamy mushroom and spinach stroganoff recipe is a wonderful vegetarian feast, perfect served with potato rösti. 

Stroganoff is traditionally a beef dish, but mushrooms make a wonderful vegetarian substitute. Their earthy flavour and meaty texture are ideal with the creamy, mustard-laced sauce. Plus - great news if you're on a budget because they are a lot cheaper. This is one of our favourite cheap family meals, and it always goes down a treat. If you fancy making this even more special then we recommend swapping the normal mushrooms for chestnut or porcini mushrooms, or a mixture.


  • 700g mixed button and chestnut mushrooms, halved if larger than bite-sized
  • 175ml single cream
  • 150g baby leaf spinach
  • Small bunch flat-leaf parsley, roughly chopped
  • 2 tbsp olive oil 
  • 2 onions, finely chopped
  • 2 cloves garlic, sliced
  • Pinch hot or sweet paprika
  • 3 tbsp brandy
  • 270g pack potato rösti, to serve




  1. Heat oil in a large frying pan, add onion and garlic, and cook for 10 mins until golden. Add mushrooms, paprika and lots of black pepper, and fry over a high heat for 5 mins, stirring.
  2. Add brandy and a pinch of salt and bubble for 1-2 mins. Stir in the cream and bring to the boil. Simmer for 2-3 mins until slightly reduced.
  3. Stir in the spinach and parsley, and allow to wilt. Season well and serve with potato rösti.

Top tip for making creamy mushroom and spinach stroganoff

This recipe is really versatile. You can serve it with mash or rice instead of the rösti, as a filling for a baked potato, or as a great pie filling: just top with puff pastry and bake.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies