Mushroom stroganoff

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• nikki

  14 July 2012

  nikki commented on this recipe

  yes I changed the sour cream for low fat yoghurt because that's what I had in the fridge - and it was great. Slice the mushrooms rather than chop.

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• Judith

  17 July 2012

  Judith rated and commented on this recipe

  

  What a wonderful recipe! No complicated ingredients or instructions and on the table in no time at all. If only all meals were this simple!

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• Judith

  17 July 2012

  Judith commented on this recipe

  Forgot to mention, I used beef (Oxo) stock for a bit more depth of flavour, put in an extra garlic clove, some freshly ground black pepper and 30% fat creme fraiche instead of the sour cream. I then served it with plain basmati rice. Simples.

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• Helensfolder

  19 August 2012

  Helensfolder commented on this recipe

  Made this with a mix of chestnut mushrooms and organic "white" mushrooms, also added a slug of sherry! It was absolutely wonderful - my vegie daughter loved it and even my husband who normally wants meat at every meal said it wasn't bad for something without any meat!! Very quick, very tasty and very satisfying.

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• Helensfolder

  19 August 2012

  Helensfolder commented on this recipe

  forgot to say - i used reduced fat creme fraiche instead of sour cream.

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• Cycledi

  29 August 2012

  Cycledi rated and commented on this recipe

  

  Loved this recipe. Very quick and easy as well as inexpensive. Partner thought it had meat in as the Mushrooms were cut in chunks. It will be a regular in our house.

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• Ian H

  11 September 2012

  Ian H rated and commented on this recipe

  

  So delicious! Made it last night, but I only had spicy paprika, so I used that instead, but the heat was a nice tough. I might make this again tonight!

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• Angelfish257

  22 September 2012

  Angelfish257 rated and commented on this recipe

  

  Very quick, simple to make and very very tasty - used smoked paprika and also added a pack of stirfry pork strips as got them reduced in supermarket. Think this is yum without meat too though, also added pepper to use up one sitting in fridge. Think this would also be nice as a sauce over chicken as suggested by other people, will maybe give this a go next time I try it.

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• bethy

  16 October 2012

  bethy commented on this recipe

  Can anyone tell me the size of the serving as suggested by thier nutritional informaiton? Many thanks in advance!

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• Lottie

  16 October 2012

  Lottie commented on this recipe

  Lovely midweek meal, used shittake and wild mushrooms. Hubby loved it

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• Isik

  26 October 2012

  Isik rated this recipe

  

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• Rachelexeter

  16 November 2012

  Rachelexeter rated and commented on this recipe

  

  The flavour of this was good, however it seemed to slightly curdle almost when I added the sour cream even though it was off the heat and the recipe followed. I couldn't seem to get it to blend fully with the sauce, which looked a bit off putting. I'm not sure i'd bother to make it again for this reason

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• Brian hayes

  10 December 2012

  Brian hayes commented on this recipe

  This looks great but is it as good as the real full fat version?

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• wee scot

  10 December 2012

  wee scot rated and commented on this recipe

  

  Lovely. Added some chicken that needed used up but would have still been delicious without it. Really nice flavour, used chestnut and button mushrooms.

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• Jane

  11 December 2012

  Jane rated and commented on this recipe

  

  Lovely! Quick & easy recipe, easy to make for one whilst husband away. I used low fat Creme fraiche, and plain basmati reice. I had portobello & chestnut mushrooms, would be good with mixed "exotic" mushrooms also. I forgot the parsley but still yummy. Could also add some stir fry beef strips for husband next time, cooked separately as I'm veggie, and just stir into his portion at the end.

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• ayaaeb

  12 December 2012

  ayaaeb rated and commented on this recipe

  

  A bit too bland for my taste pallet, reminded me of cafeteria food. I added some soya mince to make it more filling. Would maybe not make it again but enjoyed it to a degree.

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• penny

  13 December 2012

  penny rated this recipe

  

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• drunkgoth

  14 December 2012

  drunkgoth rated and commented on this recipe

  

  Kids loved it! Made a few tweaks though, added some chicken breast and philadelphia (to make the sauce extra creamy) :)

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• Suegriff26

  14 December 2012

  Suegriff26 rated and commented on this recipe

  

  This was delicious! Used creme fraiche instead of sour cream. Next time I will put some shallots in too

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• Ruth

  14 December 2012

  Ruth rated and commented on this recipe

  

  Very simple recipe although I also added a good glug of sherry, which I think it needed.

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http://www.bbcgoodfood.com/recipes/1898646/

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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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