Mushroom stroganoff

Mushroom stroganoff

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(111 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 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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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.....
6th Sep, 2016
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
15th Sep, 2016
It's not a beef bourgignon!
3rd Sep, 2016
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.
11th Jun, 2016
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.
4th Sep, 2016
Try using Kashmiri chilli instead of or with paprika!! Gives it that extra bite that you are looking for!
wickedwitchwest's picture
11th Jun, 2016
I've made this loads of times it never disappoints. Usually I tend to add more garlic and Worcestershire sauce. The last time I made it I used 2 red wine stock cubes and a large teaspoon of a certain branded yeast extract (ok it was probably a tablespoon, I love the stuff but my husband swears he hates it) to make up the stock. It was delicious as usual.
2nd Jun, 2016
Made this one evening and found it quick and easy. I had some creme fraiche in the fridge, so used that instead of the soured cream. Both my wife and I thought it was delicious, and it's perfect as we are both trying to eat more healthily these days. Cheap too ;) Happy days.


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?
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.