Comforting, Simple, and Wholesome

Spelt Mushroom Stroganoff is a rich, earthy dish that’s satisfying and naturally filling. Whole spelt grains add a nutty texture, while mushrooms provide deep, meaty flavour without needing meat. The creamy sauce clings to each grain, creating a comforting and balanced meal.

This recipe is quick to prepare yet feels indulgent. It’s perfect for a weeknight dinner or a cozy weekend meal. With simple pantry ingredients and fresh mushrooms, you can whip it up in under 40 minutes.

Why You’ll Love It

The combination of spelt and mushrooms keeps the dish wholesome and nutritious while staying true to classic stroganoff flavours. A touch of smoked paprika and garlic enhances the sauce naturally. Unlike traditional stroganoff with heavy cream, this version uses a lightly blended cream alternative for a smoother, lighter finish.

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It’s a flexible recipe: swap vegetables or add your favourite herbs to suit your taste. Serve as a main course or a side dish — it works beautifully with green vegetables or a crisp salad.

Print Recipe

Comfort Food

Spelt Mushroom Stroganoff

Author: Valentina Cuisine: British Courses: Main Dish Recipe Keys: C creamy mushroom M mushroom stroganoff P plant-based S spelt V vegetarian

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Rest Time 5 mins Total Time 40 mins

Servings: 4 Estimated Cost: £ 6.50 Calories: 350

Best Season: Winter, Fall

Dietary:

V vegan optional V Vegetarian

Description

A hearty, creamy, and plant-based take on the classic. Nutty spelt grains combine with earthy mushrooms in a rich sauce with smoked paprika and garlic. Easy, comforting, and ready in under 40 minutes.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 200 g spelt grains (rinsed)
• 1 tbsp olive oil
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 300 g chestnut mushrooms (sliced)
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 1 tbsp tomato paste
• 200 ml vegetable stock
• 150 ml oat cream or light cream (alternative)
• Salt and black pepper (to taste)
• Fresh parsley (chopped for garnish)

Instructions

Cook the spelt grains.

1. Bring 500 ml of salted water to a boil. Add spelt and simmer for 20–25 minutes until tender. Drain and set aside.

Sauté the aromatics.

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic. Cook for 3–4 minutes until softened.

Cook the mushrooms.

1. Add sliced mushrooms, smoked paprika, and thyme. Sauté for 5–6 minutes until mushrooms release moisture and begin to brown.

Add tomato paste and stock.

1. Stir in tomato paste, then pour in vegetable stock. Simmer gently for 5 minutes to combine flavours.

Finish with cream.

1. Reduce heat to low and stir in oat cream. Season with salt and black pepper. Heat through for 2–3 minutes.

Combine with spelt.

1. Add cooked spelt grains to the sauce. Stir until evenly coated and heated through.

Serve.

1. Transfer to plates or bowls, sprinkle with chopped parsley, and serve immediately.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 2g10%

Sodium 310mg13%

Potassium 520mg15%

Total Carbohydrate 50g17%

Dietary Fiber 8g32%

Sugars 5g

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Use any other grains if preferred, but adjust cooking time.
• Leftovers can be stored in the fridge for up to 3 days. Reheat gently.
• Add a splash of white wine while cooking mushrooms for extra depth of flavour.

Keywords: spelt, mushroom stroganoff, vegetarian, plant-based, creamy mushroom, one-pot