Mushroom stroganoff

Mushroom stroganoff

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(62 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
329
protein
11g
carbs
50g
fat
9g
saturates
1g
fibre
4g
sugar
8g
salt
0.7g

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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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.

Recipe from Good Food magazine, February 2012

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Comments

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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!

Jemma35's picture

Made this tonight, I used creme fresh rather than sour cream and it was lovely. Made one with mushrooms and another with chicken!! Both lovely.

Jemma35's picture

Made this tonight, I used creme fresh rather than sour cream and it was lovely. Made one with mushrooms and another with chicken!! Both lovely.

adrabble's picture

Brilliant so tasty- I did add some red wine and I used non- fat sour cream. How could you go wrong !!

rumenka's picture

Love it!

georgelikescake's picture

Such a quick and easy recipe. I added a little extra soured cream plus a teaspoon of wholegrain mustard. Served with rice and tenderstem broccoli.
Will definitely be making this one again

luby12's picture
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Delicious, not too heavy and very, very easy to make. I only used about 100ml of water after trying it with 150 and finding it a tad watery. I also left the mushrooms and stock bubbling for about 15mins to thicken the sauce.

gemessex's picture
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I used smoked paprika and a little tarragon for some extra flavour or it would have been a little bland. I loved it but my carnivore husband felt like it needed some meat added.

caroljefferson's picture

made this in the morning before kitchen got too hot, then left to sit in fridge all day for flavours to develop, used low fat creme fraiche and coriander as had no parsley, served with brown rice and salad/veg, yummy and easy!!

Zozza's picture

Delish midweek supper and cheap too! Rich tasty sauce and very satisfying.

karoboo's picture

Oh my this was so lovely... followed the recipe apart from the Parsley.... replaced that with some tarragon because I had some left over.

Will be making this again.

slh034's picture

Was looking forward to this, but the sauce split as I put the soured cream in. I had taken it off the heat too. Anyone any suggestions as to what I need to do to avoid this?

paddyrat's picture
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Very nice and easy dish indeed!!

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