Mushroom stroganoff

Mushroom stroganoff

  • 1
  • 2
  • 3
  • 4
  • 5
(56 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
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.

adrabble's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice and easy dish indeed!!

yummymummy36's picture

Mmmmm, just did this for tea, was really nice and creamy, whole family enjoyed, just need to double up on ingredients next time so there is more . I did use double cream, next time i might put wine in too x

atrixa's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tastes fantastic and doesn't break the bank either :D

maggoony's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice! I make this regularly - the trick to getting the sauce nice is to let it reduce until it's sticky and almost caramelly before you take it off the heat, and add a tbsp or so extra of the sour cream than it says

somersetscottie53's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really enjoyed this. Will definately be making this again. Absolutely delicious!

adiehutton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Blech! I was so disappointed with the end result after I'd been really looking forward to it. The soured cream may be a healthier alternative but for me just did not work and made for an unpleasant smell and taste. (and no, I didn't add it while the pan was still on the heat!) My family and I just could not eat this dish. I may just have to use a little cream next time.

hallsm1th's picture

This is a wee bit bland so needs a few things to beef up the flavours. Here would be my suggestion: Fry a very thinly sliced leek with the onion. Add smoked paprika (1 tsp) as well as the plain paprika. Once you've added the mushrooms - a combination of field and button works well, thickly cut - add a splash of brandy, but burn off the alcohol with a lighter or taper. Take care when doing this! It gives a lovely mellow background flavour. I also add a hint of chilli flakes, a dash of tamari instead of the Worcestershire sauce, and a few fresh thyme leaves as well as the parsley. Tarragon also works well with mushrooms, but use sparingly as it has a very strong flavour. Serve with plain brown basmati rice and a crisp green salad. Gorgeous.

chloecattykins's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this but substituted 0% Fat Greek Yoghurt instead of creme fraiche as I didn't have any. I used smoked paprika and it was absolutely gorgeous & even my "meat with everything" husband liked it too. It is a definite favourite in our house.

Pages

Questions

Tips