Tasty Vegetarian Stroganoff Sauce that you can make with common ingredients in under 30 minutes.


2 tablespoons butter
1 medium onion, diced
250g Portobello mushrooms (the brown ones)
3 small cloves garlic (or 1 large), minced
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon mustard
2 tablespoons flour (use less flour if you prefer a thin sauce)
1/4 cup white wine
2 cups vegetable stock
1 teaspoon fresh Thyme, chopped
1 teaspoon fresh Rosemary, chopped
1/4 cup creme fraiche or sour cream
Optional garnishes: microgreens, rocket or fresh Thyme
salt and freshly cracked black pepper


  1. Place the butter and onion in a medium-sized pan and cook until soft and translucent.
  2. Add the mushrooms, a little salt and cracked black pepper and cook until beautifully browned (8-10 minutes)
  3. Add the garlic and cook for 2 minutes (be careful not to burn the garlic)
  4. Add in the tomato paste, soy sauce, mustard and herbs and cook for a minute
  5. Now mix in the flour and cook for another minute or so (the pan will get dry but don’t worry, we’re adding the wine next yeehaa!!)
  6. Pour the wine in and cook for another minute or two.
  7. Stir in the vegetable stock, bring the sauce to a simmer, stir occasionally and allow it to reduce by half the volume or until you have a thickened sauce**
  8. Take the pan off the heat, stir in the creme fraiche, add more salt/pepper to your liking and and garnish with microgreens, rocket or sprinklings of fresh Thyme.
  9. Serve with shell pasta or over a crispy baked potato