Summer Mushroom Stroganoff with Oat Crème Fraîche, Lemon and Dill
This light, plant-based take on stroganoff combines chestnut mushrooms with a zing of lemon and a hit of sweet paprika. Capers, white miso, and oat crème fraîche build body without heaviness. It’s earthy but bright, classic but contemporary – like stroganoff packed a summer suitcase and left its coat behind.
Photographed truthfully. If you cook it, yours will look like mine.
Ingredients
Ingredients for the Stroganoff
- 1 tbsp olive oil
- 2 banana shallot | small, finely diced
- 1 pinch salt
- 350 g mushrooms | chestnut + oyster or shiitake, sliced to be 4mm thick
- 4 garlic cloves | finely minced or grated
- 1 tbsp dry vermouth | or white wine
- 1 tsp white miso paste
- 1 tsp wholegrain mustard
- 1 tbsp capers | finely chopped
- ½ tsp sweet paprika | not spicy
- 100 ml oat crème fraîche
- ½ tsp lemon zest
- 1 tbsp lemon juice | ideally fresh
- 1 tbsp chopped fresh dill | a classic stroganoff herb...
- 1 tbsp chopped fresh parsley
- salt and black pepper | to taste
Instructions
- Warm the olive oil in a wide sauté pan. Add the shallot and a pinch of salt and cook over a low heat for 7 minutes until soft and golden.1 tbsp olive oil, 2 banana shallot, 1 pinch salt
- Increase the heat, add the mushrooms, and sauté the mushrooms undisturbed for several minutes to encourage browning and to create fond. Stir occasionally and continue to cook until deeply browned and reduced (8–10 mins).350 g mushrooms
- Add the garlic and cook for 1 minute more.4 garlic cloves
- Deglaze the pan with vermouth, scraping up the fond. Let the liquid evaporate.1 tbsp dry vermouth
- Stir in the miso, mustard, chopped capers, and sweet paprika.1 tsp white miso paste, 1 tsp wholegrain mustard, 1 tbsp capers, ½ tsp sweet paprika
- Keep the heat low. Add the crème fraîche, lemon zest, and lemon juice. Stir gently to combine.100 ml oat crème fraîche, ½ tsp lemon zest, 1 tbsp lemon juice
- Taste and season with salt and pepper. Fold in fresh dill and parsley just before serving.1 tbsp chopped fresh dill , salt and black pepper, 1 tbsp chopped fresh parsley
- Serve the stroganoff with steamed potatoes, pasta or bread.
Notes
Paprika & Dill: These are classic Stroganoff ingredients – paprika brings warmth, while dill offers a summer-bright finish. They’re not extras; they’re essential to the dish's identity.
Choose a pan well, especially when learning to create fond. It helps to be able to see so a lighter coloured pan can help a great deal.
Nutrition
Calories: 460kcalCarbohydrates: 21gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 320mgPotassium: 751mgFiber: 2gSugar: 10gVitamin A: 290IUVitamin C: 10mgCalcium: 112mgIron: 2mg
Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.
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COPYRIGHT
© The Golden Polar Bear, 2025. Recipes and photography by Julia Savory. If you share this, please pass it along with kindness and if possible share a link back to this site. #ForTheAnimals