Mushroom stroganoff

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• Hilary

  16 January 2012

  Hilary rated and commented on this recipe

  

  Absolutely delicious and very easy to make. I used thickly sliced 'field' mushrooms which gave a meaty texture to the dish. The recipe does say that the mushrooms should be chopped, but the picture shows that they have been sliced. Will definitely be making this on a regular basis.

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• Hilary

  16 January 2012

  Hilary commented on this recipe

  Absolutely delicious and very easy to make. I used thickly sliced 'field' mushrooms which gave a meaty texture to the dish. The recipe does say that the mushrooms should be chopped, but the picture shows that they have been sliced. Will definitely be making this on a regular basis.

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• Claire

  16 January 2012

  Claire rated and commented on this recipe

  

  Love this quick vegetarian midweek meal that was still adventurous enough to serve to my Mother in Law, to feel as though she was being treated. The low fat aspect kept her even happier. Will be come a monthly special in our house.

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• CFL recipes

  16 January 2012

  CFL recipes rated this recipe

  

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• Joanne

  16 January 2012

  Joanne rated and commented on this recipe

  

  Great dish. We have "meat free Monday's" in our house and this was a success. Easy and quick too, I served with lots of black pepper, parsley and orzo instead of the rice.

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• steph

  16 January 2012

  steph rated and commented on this recipe

  

  Great midweek meal, super easy to make and very tasty too

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• Renee van Baar

  16 January 2012

  Renee van Baar rated and commented on this recipe

  

  I loved this recipe, also part of my meat free mondays. I used chestnut and normal mushrooms. I find if you cut the mushrooms in wedges instead of slices, they keep much more texture and flavour :) The only downside is that the half fat soured cream didn't make the sauce thick and smooth as I was expecting.

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• oldchestnut

  17 January 2012

  oldchestnut rated and commented on this recipe

  

  Excellent, easy and delicious. I used double cream instead of the creme fraiche as I had it anyway, and basmati rice rather than wild. Will become a weeknight regular in our house too! Husband suggested doing it as a sauce with chicken (maybe not reducing it quite so much after adding the stock), and it probably would indeed work well instead of a 'classic' mushroom sauce.

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• Ayms123

  17 January 2012

  Ayms123 rated and commented on this recipe

  

  Very tasty and easy to make, will def do this again! My local shop didn't have half fat sour cream so I had to use normal therefore I reduced this slightly and also used chestnut mushrooms and three cloves of garlic It took (me) about 50 mins in total, including the prep.

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• Holly

  17 January 2012

  Holly commented on this recipe

  Gorgeous and a cheap meal! Being a student I can't afford a lot of the luxuries. I did make a few adaptations to the recipe, for example I didn't have sour cream, so used creme fraiche, and I also did not have any paprika, so I left that out (put pepper in instead). It was absolutely gorgeous, so so easy! Will definitely do it again!

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• Coginio

  17 January 2012

  Coginio rated and commented on this recipe

  

  This was delicious, I would be quite happy to serve this at a dinner party. I chopped the mushrooms into large chunk and used coriander instead of parsley. Shall definitely cook this again

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• Om Nom Nom

  19 January 2012

  Om Nom Nom rated and commented on this recipe

  

  Not bad at all! Slight downsides for me are that it's a bit one-dimensional and a little too subtly-flavoured to be the sole star of a meal - for my taste, anyway. However, when combined with something else, it's gorgeous. I used it as a sauce for a chicken breast, and it was lovely!

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• Lauren

  19 January 2012

  Lauren rated and commented on this recipe

  

  Brilliant. Got a sack of mushrooms in the reduced section for 90p which made this even cheaper! Put a very large glug of sherry in after frying the mushrooms and used double cream instead of sour cream Tasted very good.

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• Frantic Flapjack

  20 January 2012

  Frantic Flapjack rated and commented on this recipe

  

  Really liked this one. Quick to make and very tasty. I used a mix of chestnut and shitake mushrooms, then chopped some and sliced the rest for texture. Served with rice and mixed salad.

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• SC

  21 January 2012

  SC commented on this recipe

  Planning on making this for my dinner tomorrow, and i love the idea of keeping excess for a sauce on chicken. Would it be okay to freeze a portion of this? Would it be better to freeze it before adding any soured cream? Thanks!

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• messyjessie86

  21 January 2012

  messyjessie86 rated and commented on this recipe

  

  Used chestnut mushrooms and served it with plain boiled rice. Really creamy.

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• sullie

  29 January 2012

  sullie rated and commented on this recipe

  

  Very disappointed with this recipe as it just wasn't to my taste , my husband wouldn't eat it so won't be making it again.

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• Firebird

  01 February 2012

  Firebird rated and commented on this recipe

  

  Super mid week dish, I too sliced the mushrooms. I used smoked paprika not sure whether or not I should have done, lovely, but next time I would reduce very slightly the amount of paprika. A real winner!

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• Fluffy

  03 February 2012

  Fluffy rated this recipe

  

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• ThePriestys

  04 February 2012

  ThePriestys commented on this recipe

  Very tasty and easy, would make it for 4 next time to serve the two of us as needed a bit more sauce! Served it with garlic bread, Lovely. My husband ate it all!

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Ingredients

• 2 tsp olive oil
• 1 onion , finely chopped
• 1 tbsp paprika
• 2 garlic cloves , crushed
• 300g mixed mushrooms , chopped
• 150ml low-sodium beef or vegetable stock
• 1 tbsp Worcestershire sauce , or vegetarian alternative
• 3 tbsp half-fat soured cream
• small bunch parsley , roughly chopped
• 250g pouch cooked wild rice

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Low-fat

Ingredients

• 2 tsp olive oil
• 1 onion , finely chopped
• 1 tbsp paprika
• 2 garlic cloves , crushed
• 300g mixed mushrooms , chopped
• 150ml low-sodium beef or vegetable stock
• 1 tbsp Worcestershire sauce , or vegetarian alternative
• 3 tbsp half-fat soured cream
• small bunch parsley , roughly chopped
• 250g pouch cooked wild rice

PER SERVING

329 kcalories, protein 11g, carbohydrate 50g, fat 9 g, saturated fat 1g, fibre 4g, sugar 8g, salt 0.7 g

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