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Mushroom stroganoff

Mushroom stroganoff

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(78 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2
A few clever substitutions can make this traditional creamy casserole low in fat and calories

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories329
  • fat9g
  • saturates1g
  • carbs50g
  • sugars8g
  • fibre4g
  • protein11g
  • salt0.7g
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Ingredients

  • 2 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 garlic clove, crushed
  • 300g mixed mushroom, chopped

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 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

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 250g pouch cooked wild rice

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Method

  1. Heat the oil in a large non-stick frying pan and soften the onion for about 5 mins. Add the garlic and paprika, then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.

  2. Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

  3. Heat rice following pack instructions, then stir through the remaining parsley and serve with the stroganoff.

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Comments, questions and tips

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Comments (95)

belle.gothique's picture
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Really easy recipe. I used exotic mushrooms as my mixed mushroom option and it came in at 311 calories. Nice portion too. I think it is lovely as a veggie dish, but I think you could offer up some beef and it'd be gorgeous as a meat dish.

veganexp's picture
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I'm a Vegan so I had to mix it up a little, but it turned out fantastically. Instead of Worcestershire Sauce I used a fruity, Vegan red wine which went very well. In place of the Soured Cream I chose to use 'CoYo Coconut Milk Yogurt Alternative' (which advertises itself as "heaven in a mouthful" and it's not bloody wrong!!) I'm a massive lover of Garlic so I used 3 large cloves instead of just 2 and I used both Organic Shiitake and British Mushrooms. I also added some Kale as I think you should always try to get a Leafy Green into your meals. Without a doubt one of the best things I have cooked personally in a long time!

HalfBiscuit's picture

Thanks for your tips on making this vegan :) i loved the addition of the kale too!

mrsbee2389's picture
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Just made this for dinner - it was delish! Usually really miss meat when we have a vegetarian meal, but not tonight. I used half fat creme fraiche instead of the soured cream. Will make again for sure.

Ruthadie09's picture

Really easy recipie. I didn't bother using wostershire sauce (mine was out of date) and used the full fat sour cream but really nice. The sauce was a little thin but think I'll put some cornflower in next time to thicken and use chestnut mushrooms. Defiantly going to make again:)

bryony_fuj's picture

Lovely! Used chestnut mushrooms & added whole milk with the stock, as I had no cream. Added a teaspoon of cornflour at the end to help it thicken too.

pah2008's picture
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Made this tonight and its lovely. Full of flavour, and low calorie as well. I used greek yoghurt as that's what I had. I added the liquid to the yoghurt slowly and then again slowly added it to the mushrooms. Then heated it very very slowly just to warm it through.

CarlaS26's picture
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this was absolutely delicious, did not expect it to be so tasty. We used what we had in the fridge and as we didnt have that many mushrooms left i added a green pepper which worked out really well. We also used two tablespoons of creme fraiche. the paprika works so well in this dish. We definatly make again! this could also work well with pasta.

deedeeandme's picture

Made this last night and yet another winner. Used Portabello and Shitake mushrooms which gave a good meaty texture. Instead of garlic cloves, used half a Knorr Garlic Flavour Pot mixed with the stock, shallots instead of an onion and 2 tbl spoons of creme fraiche instead of sour cream. (Basically anything in the fridge I had to use up so I substituted.) Result was very satisfying. Served with fettuccine and garlic bread. Thanks GF!! Mushroom lovers - give it a try!!

souplover's picture
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Made this last week and loved it. Although I didn't follow the recipe exactly as I didn't have any Worcester sauce.I used more paprika and double cream instead of sour cream also used a chicken stock cube.As the recipe says you can tweak it to your liking. Making again tonight and might add some left over chicken too!

daisygirl06's picture
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We love this. It's a quick and tasty mid week meal that doesnt need too much 'looking after'. I also use smoked paprika and use 50% more mushrooms to increase the portion size.

souplover's picture
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This was very very good.! Although I didn't do it as per receipe as I didn't have any Worcester sauce .Added a little more paprika and used a chicken stock cube and double cream instead. It is a cheap meal to make which is an added bonus! Will definately be making this again .

dorothyd's picture
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This was a very tasty recipe, but must admit after reading other comments, did tweak it a bit as per another comment. Substituted steeping stock from porcini mushrooms and added smoked paprika. Had only soya cream, so added that and the result was excellent. Will definitely be making this again . Thank you to other reviewers for your suggestions.

moirashaw1's picture

Made again tonight and changed recipe a little. First time, found it a bit bland and unintersting.
Steeped a small handful of dried porcini mushrooms and used steeping liquid as 'stock'. Used smoked paprika and an extra tablespoon of Worcester sauce. Had a little fresh tarragon, so added that as well as parsley. Used creme fraiche. Served with vacuum packed sachet of Mushroom steamed Basmati rice. Delicious. Will make again with these changes.

prenzie's picture
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This is a really good recipe. I had a mixture of vegetarian and meat eating people, so I made the mushroom stroganoff using red wine rather than Worcester sauce (couldn't find a veggie alternative). I served it with Pappardelle rather than rice with lightly cooked, buttered green beans and for the meat eaters I cooked some steaks which went with it beautifully. It was very successful and I am just about to do the same again this evening. One hint, I found that I had to use more mushrooms than the recipe listed. For those vegetarians, without the steak, it wouldn't have been enough for four. But it is truly delicious!

Natalie_whisey's picture
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Lovely dish was pleasantly surprised. I have made it twice now, once with just wild mushroom and the next time with wild mushrooms and sirloin steak. Always goes down a treat

donnagriffiths110's picture

Just made this with beef stock. Used creme fraiche instead of sour cream and served on toasted ciabatta instead of rice. Absolutely delicious.

teresaaregreen21's picture

Really tasty, made this last minute to use up mushrooms. Used creme fraiche and vegetable bullion.

rslade19's picture
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Delicious! Made on a whim, left out the parsley as I had none but was fantastic! Definitely will make again...

Frostyflake1969's picture

Me too Jemma35! Might give it a go with beef too but the mushroom one was lovely!

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Questions (5)

heather_545's picture

Hello, is the stroganoff suitable for freezing? Thanks.

goodfoodteam's picture

Hi there, this recipe doesn't freeze well as it contains low fat ingredients.

mcgarvak's picture

Hi, I would really appreciate a response to my question, which I have already submitted and it was deleted without answer :-(
Please can you advise if the calorie count in this recipe per serving includes or excludes the portion of rice.
Thank you

goodfoodteam's picture

Hi there, thanks for getting in touch. Yes, the calorie information includes the portion of rice too.

Best wishes, BBC Good Food team

mcgarvak's picture

Where it states calories per serving - is this including or excluding the rice?

Tips (2)

motorsportgirl's picture

I use creme fraiche instead of sour cream as I think it maked it taste nicer but absolutely love this recipe! I also use just plain rice to cut down my costs a bit more too

Milmil79's picture

Use red wine and tomato paste for extra depth of flavour, and add low-fat Greek yoghurt at the end of cooking instead of using creme fraiche.

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