Wild Mushroom and Windhoek Beer Stroganoff Recipe

Life’s all about defining your priorities. And comfort food is right up there for me. It doesn’t just make my tastebuds happy – it’s a way to bring people together and make them happy too.

As 1 October was World Vegetarian Day and its World Vegetarian Awareness month, we took one of the ultimate meaty comfort foods, Beef and Windhoek Beer Stroganoff, and gave it a veggie twist.

Rich, creamy, fresh and delicious – this is a family fave.

  • You can easily make this vegan by substituting for vegan yogurt.
  • We were in a pasta’ry mood, but you could use rice or mashed potato. Drool.
  • The fresh herbs really make a difference and brighten up what can be a heavy dish.
  • If you’re like me, I love a squeeze of lemon over the top for a bit of extra freshness.


  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 2 onions, finely sliced
  • 750g white and brown button mushrooms, quartered
  • 250g wild mushrooms
  • 6 cloves garlic, crushed
  • 1 Windhoek Beer
  • 3 tablespoons flour
  • 1 cup plain full cream yogurt
  • 1 handful Italian parsley, chopped
  • 1 handful fresh thyme leaves, whole
  • Salt and pepper, to taste
  • Cooked pasta


  1. I prep my ingredients upfront. Chop mushrooms, slice onion, crush garlic, chop parsley, I leave the thyme whole so I can easily remove them, open the Windhoek Beer (have a sip because I deserve it), measure the flour, butter, and yogurt.
  2. A large pan (I use my much-loved wok) goes on to a medium-high heat with the oil and butter and I fry the wild mushrooms until golden with a dash of salt, pepper and a quarter of the garlic – then it’s set aside. These go on top of the dish later.
  3. I then fry up the onions and chopped mushrooms until they brown slightly, then I add the garlic and the whole thyme and sizzle for 2 more minutes.
  4. Next goes in the Windhoek Beer and I stir. This needs to simmer to burn off the alcohol for about 5 to 10 minutes.
  5. Next up, I lightly sprinkle in the flour and stir immediately to combine and ensure there are no lumps. Let this bubble away for the sauce to thicken.
  6. Once thickened, add the yogurt and stir again.
  7. Lastly, I safely fish out the thyme sticks (the leaves will have fallen off), throw in the salt, pepper and fresh parsley, and give it one last stir.
  8. On to cooked pasta this mix goes and then topped with the crispy wild mushrooms, some extra parsley if you like, and even a squeeze of lemon.

Mmmmm…. Delicious.

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