Mushroom stroganoff

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• ThePriestys

  04 February 2012

  ThePriestys rated this recipe

  

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• Charlotte C Williams

  11 February 2012

  Charlotte C Williams rated this recipe

  

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• star

  13 February 2012

  star rated and commented on this recipe

  

  I loved this. Only used 1 type of mushroom & used basmati rice but was lush. I love beef strogonoff & used to use a dif recipe but the sauce wasn't right but this 1 is. will add beef next time. Mmm Mmm Mmm

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• David G

  27 February 2012

  David G rated and commented on this recipe

  

  Absolutely delicious and very easy. I replaced the soured cream with some left-over ricotta which needed using up. It worked well and I had no problem with the sauce being too thin.

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• Uncle Paulus

  08 March 2012

  Uncle Paulus commented on this recipe

  I used low fat creme fraiche and it worked brilliantly. This is a terrific dish loved by my veggie and meat-eating friends alike. And so quick and easy for a weekday supper. Great.

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• Ftt1960

  18 March 2012

  Ftt1960 commented on this recipe

  So simple and quick to make and absolutely delicious.

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• lauracooper1986

  02 April 2012

  lauracooper1986 rated and commented on this recipe

  

  Very nice mid-week meal. Lovely and creamy but with a tang of paprika to avoid blandness.

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• hannahsplatter

  09 April 2012

  hannahsplatter rated and commented on this recipe

  

  Used half fat creme fraiche instead of sour cream, was simple and quick to make but was a little too subtle a flavour. Would definitely make again though, perhaps with minor changes.

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• Louisa Smith

  13 April 2012

  Louisa Smith rated and commented on this recipe

  

  I've made this a couple of times now and really enjoyed it both times. It's quick and easy to make and packed with flavour. I used smoked paprika, sliced chesnut mushrooms and regular sour cream. I have to make it on evenings when my husband is out though because he's mushroom-phobic. I gave some to my one-year-old daughter last time and she ate it all - she's not as fussy as her daddy! I like the idea of using the sauce for chicken - must try that sometime.

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• John Digby

  14 April 2012

  John Digby commented on this recipe

  No wonder you have "Cooking Time" as 20 mins! Try putting the rice on first, then when it's OK to leave the pot, begin the Strog. Then as the strog is ready, the rice will just al-dente. Try it. Cheers, John.

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• Dee

  19 April 2012

  Dee rated and commented on this recipe

  

  Packed full of flavour and easily adaptable to use up any leftovers - in my case dried herbs as no fresh available, double cream, mustard etc - have made this several times and been a success each time - a regular on my weekly menu from now on

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• littlegreendragon13

  09 May 2012

  littlegreendragon13 rated and commented on this recipe

  

  Really lovely and simple recipe, now a Friday night staple. Quick easy and full of flavour, also good and filling. Definitely do it with rice though, the sauce is fairly thin so you need something with it that will soak it up a little although the wild rice worked our very expensive, regular long grain for me!

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• alanrhannah

  14 May 2012

  alanrhannah rated and commented on this recipe

  

  Was very tasty, very easy, and pretty quick! If you are using wholegrain rice, put it on at the very beginning, makes a change from a meat dish.

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• Barbarella

  17 May 2012

  Barbarella rated and commented on this recipe

  

  Lovely recipe! Who needs meat?

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• Vix

  08 June 2012

  Vix rated and commented on this recipe

  

  Really easy to make and SOOOOOOO tasty.......I used 250g of chestnut mushrooms and 50gs of regular button mushrooms and quartered each mushroom. Very moorish, and I think next time I will finely slice some beef and cook that up after adding the mushroom and before adding the stock...yum yum yum

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• shellbell

  20 June 2012

  shellbell commented on this recipe

  had to add a glug of wine! but it was delish

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• Sara

  30 June 2012

  Sara rated and commented on this recipe

  

  Delicious and my kids loved it too. Added some french beans for a bit more health. Looked lovely.

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• tabitha g

  05 July 2012

  tabitha g rated and commented on this recipe

  

  Really easy, tasty recipe! Filled me up well, was cheap to make and tasted delicious! I used Low-fat Mascapone instead of sour cream which gave the sauce a lovely velvety consistency, so would definitely suggest using it over the Sour Cream if other people had problems with the sauce being too thin. I love adding and subtracting things to recipes and I like food with a bit of a kick, so a spot of extra chilli powder and some black pepper in this dish was great, i also used some tomato puree when I was frying off the onions to give a bit of extra depth - I really enjoyed it :)

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• Louise

  07 July 2012

  Louise rated this recipe

  

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• nikki

  14 July 2012

  nikki commented on this recipe

  Very simple quick recipe - I sliced the mushrooms as the pictiure shows rather than chopping - I also used low fat yoghurt rather than cram with brilliant results.

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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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