Halloumi Stroganoff

5 from 1 vote

The best halloumi stroganoff is made with pan fried halloumi and loads of mushrooms in a rich and creamy stroganoff sauce! Super easy to make.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 724kcal

Author: Alison

Heat a frying pan or skillet over medium heat. Add olive oil to the hot pan followed by cubes of halloumi.
Fry for 3-5 minutes until browned and then flip and fry on the other side. Don't move them around, just let them sear and fry on one side before flipping and cooking the other side.
Transfer the pan fried halloumi from the pan to a baking sheet lined with paper towels to soak up any excess oil. Set aside.
Put the pasta on to cook according to package instructions. When cooked, drain the pasta, cover and set aside. If it starts to stick together at any point, add a little olive oil and toss it with the pasta.
While the pasta is cooking you can get started on your sauce.
Add butter to a pot on medium heat and let it melt.
Add chopped onion and sauté until the onion is softened.
Add crushed garlic and sauté with the onions.
Add sliced mushrooms and sauté until the mushrooms are softened.
Add all purpose flour and stir it in with the mushrooms. Sauté for 1 minute.
Pour in the vegetable stock and stir it in until well mixed.
Add soy sauce and dijon mustard and stir it in. Cook for 4-5 minutes until the sauce is thickened and has reduced a little.
Add the sour cream and stir it in. Simmer for a few minutes until thickened.
Add the pan fried halloumi and fold it in gently.
Add salt and pepper to taste.
Add the cooked pasta and fold it in gently.
Serve topped with fresh chopped parsley and a sprinkle of ground black pepper.

Pasta - you can use any pasta of your choice. Short pasta types are great for scooping up sauce, but any pasta will work.
Cremini mushrooms - also known as portobellini or baby bellas, are great for flavor but can be switched for white button mushrooms.
Vegetable stock - or broth both work great. If you're using a low sodium version then keep in mind that you may need to add extra salt to taste.
Don't move the halloumi around as it pan fries. It will get melty, but the heat also seals it off. Once they go into the pan let them sear and fry in a single layer and don't move them until you flip them. You can just lift one to see if it's browned enough to flip and if it is, then flip them all. Then don't move them again until they are browned on the other side.
Make it gluten free. Switch the regular flour for a gluten free all purpose blend, use tamari instead of soy sauce and serve it with gluten free pasta.
Storing and freezing: It stores extremely well in the fridge for 3-4 days and can be reheated in the microwave or over low heat on the stove. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight.