Mushroom stroganoff

Prep: 10 mins Cook: 20 mins


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

  • kcal329
  • fat9g
  • saturates1g
  • carbs50g
  • sugars8g
  • fibre4g
  • protein11g
  • salt0.7g
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  • 2 tsp olive oil
    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



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

  • 1 tbsp paprika



    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



    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



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

  • 250g pouch cooked wild rice


  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 (107)

Patrick C's picture

This is a very basic recipe and in no way can be that good unless you have a very poor palette and like bland food.

You must use a good home made stock to build flavour into this stock and that means using sautéed shallots or finely diced red onions, a good glug of sherry and white wine and water and other vegetables such as celery and simmer for about 30 minutes and blend half of it then pass through a sieve.

Use pureed garlic and fry the mushrooms gently in butter, oil and garlic until nicely coloured and then add to the stock. Simmer for 5 minutes then add the cream. Single cream may split if cooked so care is needed.

Fresh parsley as a garnish and of course season well. I agree with one poster here - lemon juice will work well.

Salt and lemon juice are often good for adding a bit more zest to a dish.

Shallots and sherry are just fabulous for sauces and improve stews and Bolognese.....

foodpal's picture

We tried this recipe earlier tonight, and found it dull.

One reason is it doesn’t have the bay leaf, thyme, carrots or wine that normally go into beef bourgignon, and has little to make up for the lack of taste this means. However, adding some freshly ground black pepper after we'd started and, especially, lemon juice, did improve it a lot.

The other problem is the suggestion to serve it on rice, which makes it all a lot duller. Next time we have it, jazzed up with bay leaves, thyme and lemon juice, we’ll serve it on egg noodles, which should make it a lot nicer.

riley2112's picture

It's not a beef bourgignon!

emylouiom's picture

Really tasty, plus cheap and healthy so has quickly turned into a midweek favourite for us. I always use dried parsley instead of fresh and it still has bags of flavour. Would recommend reducing the stock quite a lot to make sure the sauce is nice and thick.

maartjevdm's picture

I don't understand how this recipe got such a high rating. I made it using more mushrooms then recommended consisting of 250 Gr mixed wild mushrooms and 2 portobellos. I added some sausages (eat vegetarian 90% of time but really felt like eating some meat). I used full fat sour cream because they don't sell low fat over here (and low fat creme fraiche turned out to be 30% more calories than sour cream). I ate it with brown rice. The taste was fine but a bit bland and onedimensional. The sauce was indeed quite thin. It is very filling though and I had the leftover the next day hoping the tatste would have improved but still found it quite uninspiring. There is nothing wrong with the dish it's just not something to rave about either. Maybe it would improve with extra Worcestersauce and grilled aubergine and red pepper.

Prampras's picture

Try using Kashmiri chilli instead of or with paprika!! Gives it that extra bite that you are looking for!

wickedwitchwest's picture

I've made this loads of times it never disappoints. Usually I tend to add more garlic and Worcestershire sauce. The last time I made it I used 2 red wine stock cubes and a large teaspoon of a certain branded yeast extract (ok it was probably a tablespoon, I love the stuff but my husband swears he hates it) to make up the stock. It was delicious as usual.

slugforabutt's picture

Made this one evening and found it quick and easy. I had some creme fraiche in the fridge, so used that instead of the soured cream.
Both my wife and I thought it was delicious, and it's perfect as we are both trying to eat more healthily these days.
Cheap too ;)
Happy days.

squeaksquara's picture

As a dairy free but non-vegan eater I made the following amendments :-) I finely chopped and added a beef stock cube at the same time as the garlic and paprika, and then instead of 150ml of water and 3tbsp soured cream, I simply emptied an entire carton of Oatly Cream (aprox 200ml) for the liquid and brought to the boil whilst stirring occasionally for about 5mins. I was very liberal with my paprika (I used smoked as recommend by other members) and added black pepper too. I was thrilled with the end result and served up with cauliflower rice (blitz a cauliflower in the food processor, place in a bowl with a plate on top or cover with clingfilm, and microwave for 3mins, voila!), and a side of mixed of kale and chopped leeks. Absolutely delicious. Will DEFINITELY be making this again!!!!

tccg75's picture

Absolutely delicious! We tend to keep the quantity of onion and mushroom the same but double the sauce as the OH prefers dinners with more sauce. We also use crème fraiche instead of sour cream as that's what we have in the fridge. I highly recommend.

studentcook146's picture

Easy and nice for a mid week meal. I used natural yogurt instead of the cream and substituted 2 teaspoons soy sauce, 1/4 teaspoon lemon juice,1/4 teaspoon sugar and a dash of hot sauce for the 1 tablespoon of worcestershire sauce.

lizleicester's picture

Delicious. I left out the soured cream because it needed to be dairy free and it was still really tasty.

belle.gothique's picture

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

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

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

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

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.


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.

mcg5'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

mcg5'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.