Mushroom stroganoff

Mushroom stroganoff

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(125 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 1 tbsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 garlic cloves, crushed
  • 300g mixed mushroom, chopped
    Mushroom

    Mushroom

    mush-room

    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
    Parsley

    Parsley

    par-slee

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

  • 250g pouch cooked wild rice

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.

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Comments, questions and tips

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Megchaffe
25th Apr, 2018
2.55
Was a little bland and needed a lot of things added, think next time I will use tagliatelle and make it into a nice creamy pasta sauce!
catbail
17th Feb, 2018
1.3
Although I am not vegetarian, when going to weddings, etc I often say I am because the vegetarian option can be far more interesting than the usual, bland 'chicken in mushroom' sauce or whatever. At the last wedding I went to, my vegetarian dish was mushroom stroganoff, and it was outstanding. So I tried this in eager anticipation - what a disappointment! Just no depth of flavour at all. Edible, but you wouldn't want to make it again.
jodevonshire
25th Jan, 2018
3.8
Nice, quick midweek mail. Added bacon for my carnivorous husband and less paprika and Worcestershire sauce but otherwise stuck to the recipe. Very tasty and easy to make.
oldbinky
12th Jul, 2017
A table spoon of paprika? Really? I used half tsp and a bit hot.
debzmar
8th Feb, 2017
3.8
i used smoked paprika, yoghurt instead of cream and served with tagliatelli, lovely, yum! so easy and quick, perfect midweek meat free day
Patrick C
14th Sep, 2016
1.3
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
6th Sep, 2016
1.3
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
riley2112
15th Sep, 2016
It's not a beef bourgignon!
emylouiom
3rd Sep, 2016
5.05
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
11th Jun, 2016
2.55
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.

Pages

heather_545
25th Feb, 2014
Hello, is the stroganoff suitable for freezing? Thanks.
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi there, this recipe doesn't freeze well as it contains low fat ingredients.
mcg5
10th Feb, 2014
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
goodfoodteam
13th Feb, 2014
Hi there, thanks for getting in touch. Yes, the calorie information includes the portion of rice too.Best wishes, BBC Good Food team
mcg5
9th Feb, 2014
Where it states calories per serving - is this including or excluding the rice?
Lee Ingram's picture
Lee Ingram
30th Apr, 2018
3.8
I like to add a sploosh of red wine to this recipe (in with the stock) and crème fraîche instead of cream to give it a hearty richness. I also sauté courgettes along with the onions which helps to bulk this meal up and give it some depth in texture, which makes a super-wholesome meal.
motorsportgirl
29th Sep, 2013
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
15th Jul, 2013
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.