Halloumi Stroganoff with mushrooms is a delicious vegetarian twist on a classic recipe. Crispy bits of halloumi are smothered in a rich white sauce with Dijon mustard and sour cream for an easy dinner that definitely tastes like a treat!
This halloumi Stroganoff with mushrooms is a true veggie feast. There are so many versions of Stroganoff out there, with the classic recipe containing beef. But this veggie version is just as good and so much lighter — even meat lovers won’t say no to a heaping bowl of this.
You can serve stroganoff sauce with lots of things, which is why it’s such a beloved recipe. Popular choices include pasta (obviously, that’s what I’m always going for), rice, mashed potatoes, and zucchini noodles if you want it to be gluten-free.
What do you need to make this creamy halloumi Stroganoff?
This recipe basically combines two of my food obsessions — pasta and halloumi. Three, actually, if you’re counting adding mustard to sauces.
I love halloumi and use it quite often in many recipes, whether it’s this green lentil and halloumi curry, a veggie halloumi lasagne or a roasted veggie traybake. The texture of the halloumi is great for all kinds of meat-free recipes.
One thing you should be careful about when cooking with halloumi is its saltiness. Only add extra salt to this Stroganoff after you’ve finished cooking and you’ve had a chance to taste it.
You’ll also need mushrooms for this recipe. I used chestnut mushrooms, but closed cup (crimini) or Portobello mushrooms would work just as well.
Dijon mustard and sour cream are essential ingredients for the sauce. I recommend using full-fat sour cream because the low-fat kind might curd in the sauce, and in any case, it won’t result in a creamy texture.
How do you make it?
If you’re serving the halloumi stroganoff with pasta, start by cooking the pasta al dente, according to the instructions on the package.
Meanwhile, fry the halloumi in a bit of olive oil (or skip the oil and fry it as is in a non-stick pan). I like it a bit crispy, which takes about 5 minutes, but you should adjust the timing to your liking. When the halloumi is cooked, remove it from the pan and set it aside.
Next, it’s time to make the sauce. Use the same pan you fried the halloumi in, and sauté the onion and mushrooms in some butter until golden. Next, stir in a bit of flour, which will make the sauce thicker.
Pour just half of the stock, stirring continuously to make sure you don’t have any flour lumps in the sauce. When you get a uniform, creamy texture, you can pour the rest of the stock and continue to cook for a couple of minutes.
It’s now time to add the Dijon mustard and sour cream — don’t panic if you see them breaking apart for a bit. Continue to stir until you get a sauce that has the consistency of cream.
Finally, transfer the halloumi back to the pan and toss in the pasta. You can also serve the sauce over pasta, rice, quinoa, or mashed potatoes.
Recipe notes and tips
- Any flour works for the sauce, so use whatever you have at hand. I used plain flour, but you can also go for a gluten-free one.
- You can make the sauce as thick as you want but remember that the pasta will absorb liquid as it sits.
- Use whatever kind of pasta you want. I prefer short pasta here, but anything goes.
- The sauce can be frozen, but do it before adding pasta to it. It will keep in the freezer for up to three months, and you can quickly reheat it on the hob after thawing overnight in the fridge.
If you liked this halloumi Stroganoff, have a look at some of my other easy vegetarian recipes:
- 1 tbsp olive oil
- 1 x 225 g (8 oz) pack halloumi, cut into 1-inch pieces
- 30 g (1 ounce) unsalted butter
- 1 large onion, diced
- 300 g (10.5 oz) closed cup or chestnut mushrooms, sliced
- 2 tbsp plain flour
- 400 ml (13.5 fl oz) vegetable stock
- 1 tbsp Dijon mustard
- 150 ml (5 fl oz) sour cream
- 1 tbsp fresh chives, finely diced, plus more to serve
- Freshly ground black pepper, to taste
- 250 g (8.8 oz) pasta, cooked according to package instructions, optional
- Heat the olive oil in a large pan and fry the halloumi for 4-5 minutes until golden or slightly crispy. Remove the halloumi from the pan and set it aside.
- In the same pan, melt the butter over medium heat and saute the onion for 1-2 minutes. Add the mushrooms and cook until golden (7-8 minutes).
- Add the flour and cook for 1 minute, stirring continuously. Pour half of the stock and continue to stir. When you have a uniform, creamy sauce, pour the rest of the stock and cook for 2-3 minutes, stirring often until the sauce thickens.
- Stir in the Dijon mustard, then the sour cream, and simmer for a couple of minutes until you get a sauce that has the consistency of cream. Transfer the halloumi back to the pan.
- Add the cooked pasta to the pan, then sprinkle with chives and season to taste. Alternatively, serve over rice, mashed potatoes, polenta or quinoa.
Amount Per Serving Calories 472Total Fat 29gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 11gCholesterol 80mgSodium 753mgCarbohydrates 33gFiber 2gSugar 5gProtein 20g
Nutritional information is an estimate provided by an online nutrition calculator.