The BBC Good Food logo
Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

By
A star rating of 4.4 out of 5.365 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A few clever substitutions can make this traditional creamy casserole low in fat and calories

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal329
fat9g
saturates1g
carbs50g
sugars8g
fibre4g
protein11g
low insalt0.7g
Advertisement

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 of parsley, roughly chopped
  • 250g pouch cooked wild rice

Method

  • STEP 1

    Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.

  • STEP 2

    Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.

  • STEP 3

    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.

  • STEP 4

    Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

Goes well with

Recipe from Good Food magazine, February 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.365 ratings
Advertisement
Advertisement
Advertisement

Sponsored content