Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

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(168 ratings)

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 cloves, 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 2 tsp olive oil in a large non-stick frying pan and soften 1 finely chopped onion for about 5 mins.

  2. Add 1 tbsp paprika and 2 crushed garlic cloves, then cook for 1 min more. Add 300g mixed mushrooms and cook on a high heat, stirring often, for about 5 mins.

  3. Pour in 150ml low-sodium beef or vegetable stock and 1 tbsp Worcestershire sauce or vegetarian alternative.

  4. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through 3 tbsp half-fat soured cream and most of the small bunch of roughly chopped parsley. Make sure the pan is not on the heat or the sauce may split.

  5. Heat 250g pouch cooked wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

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Comments, questions and tips

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Olivia Tierney's picture
Olivia Tierney
4th Jan, 2019
I loved this! But definitely benefited from; Using small chestnut mushrooms and only halving those that are on the bigger side. Double the garlic Generous paprika (I used a bit of extra hot and a bit of smoked) Definitely 1 desert spoon of whole grain mustard. 100ml of white wine.
21st Dec, 2018
I make this dish a lot. I use smoked paprika and tend to get quite splash happy with the Worcester sauce. I also use Forestiere mushrooms as they have a great flavour.
Anne Reen's picture
Anne Reen
23rd Oct, 2018
Have enjoyed my mushroom stroganoff tonight with rice, broccoli and diced chorizo in paprika. Used half the amount of stock. Also ,cut back on paprika
Mark Hebert's picture
Mark Hebert
16th Oct, 2018
One of our favourite quick meals, though the prep time may be a bit longer than stated. We don't find it bland- garlic, Worcestershire sauce and parsley come through strongly
25th Apr, 2018
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!
17th Feb, 2018
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.
25th Jan, 2018
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.
12th Jul, 2017
A table spoon of paprika? Really? I used half tsp and a bit hot.
8th Feb, 2017
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
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.....


25th Feb, 2014
Hello, is the stroganoff suitable for freezing? Thanks.
goodfoodteam's picture
10th Mar, 2014
Hi there, this recipe doesn't freeze well as it contains low fat ingredients.
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
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
9th Feb, 2014
Where it states calories per serving - is this including or excluding the rice?
8th Oct, 2018
This recipe has a lot of potential but I agree with other users, needs a bit of adding to make it great. I added a lot more onion and cut it into strips not fine. I felt that a tbsp of paprika was too much, would add 2 tsp instead next time. Would recommend chopping the mushrooms rather thick as they cook down a lot. I then used créme fraîche rather than sour cream and finally added a good tbsp of wholegrain mustard to give it a bit of a kick.
Lee Ingram's picture
Lee Ingram
30th Apr, 2018
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.
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
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.
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