Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

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(195 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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9th Oct, 2019
Delicious. I'm dairy-free so I left out the soured cream but added a dollop of mayo on the top. I didn't add all the paprika (chickened out) but I would next time.
EmHarry91's picture
13th Jul, 2019
I've made this a few times and it's delicious! It doesn't serve two because I end up eating it all in one go haha! I pair it with mushroom rice for added flavour. Really quick and easy to do - I love it :)
25th Jun, 2019
Just made this (a slightly edited version!) for my sister. Added a sliced red pepper as well as the mushrooms, just because it was in the fridge! I thought a tablespoon of paprika seemed a LOT for 2 servings, so I just used a good heaped teaspoon. Also used full fat soured cream as couldn't find the half fat, and a tiny bit of marmite as had no veggie Worcester sauce. It was quick, easy and very tasty indeed. Will definitely make it again.
5th Jun, 2019
Lovely recipe and will make again. I won't add the water next time as I found it far too runny as the musrooms are watery enough.
30th May, 2019
Think I added too much paprika and Worcestershire sauce as it was crazy spicy. Apart from that, love the texture and flavour of this very filling, quick meal.
15th Apr, 2019
Such a comforting, moorish recipe, great for using up an abundance of mushrooms. I added some red wine and whole grain mustard to the mix, and used yoghurt at the end rather than sour cream. Sprinkled with dill, this was a delicious supper.
6th Apr, 2019
Delicious! I used twice the amount of garlic as well as some dried porcini and chestnut mushrooms. I added the soaking water from the porcini to the pan for extra flavour. I used Greek yoghurt instead of cream.
16th Mar, 2019
This recipe is to die for. I'm not even vegetarian but I make this regularly now because it's honestly tastier than any of the meat-based stroganoffs I've ever tried. It's got such a deep, rich flavour, and so quick and simple to make. Heavenly.
Brian 44
23rd Feb, 2019
Added some dried mushrooms and used a mix of paprika/smoked paprika/cayenne pepper turned out really nice. A recipe I will use again for sure!
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.


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?
Jessica Rook's picture
Jessica Rook
6th Sep, 2019
If the 'sauce' isn't thickening, just use a half teaspoon of butter melted in the microwave for 10 seconds, then add a teaspoon of flour, mix well until it is a paste, then stir gradually into the sauce on a gentle heat until it thickens. Aside from not thickening, this is absolutely delicious.
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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