Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

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(263 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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Simon Kosh's picture
Simon Kosh
9th Jul, 2020
Bland beyond belief ! Don't waste your time & money. I had to add Dijon mustard, Cheddar and Parmesan cheese, extra Lea & Perrins and loads of seasoning and then bake it in the oven for 30 mins to even get near a flavour. Very disappointing. 1/10 :(
15th Jun, 2020
I've made this a few times. Very good basic stroganoff. My tweaks to make it outstanding: add 1 tsp of english mustard with the stock and worcestershire sauce. Bring to a boil, add 1 tbsp brandy and flambe. Use 150g creme fraiche instead of soured cream.
Samantha Guyan's picture
Samantha Guyan
15th May, 2020
It’s quite bland. Tastes ok. Edible. But bland.
Emcollings90's picture
30th Apr, 2020
I really enjoyed this recipe. I used a 430g packet of mushrooms to bulk it out a bit more. I also added beef to my husband’s and he said that it was absolutely delicious! Don’t be fooled by the ingredients; it’s a very big and tasty dish. Will absolutely make it again.
npnp's picture
20th Apr, 2020
Mixed button and chestnut mushrooms. Doubled most of the ingredients and sort of followed the method. I used white basmati rice (microwaved since the rice cooker died). Added warm water-hydrated dried porcini and this dish was on par with any pork or beef fillet based strogonaff so will do again. Thanks for the butter-flour thickening tips, too.
18th Mar, 2020
I did not have paprika so used garam masala instead and put fresh chopped kale in as no parsley either. Finally I added crème fraiche. Totally divine
Helen Vines's picture
Helen Vines
31st Jan, 2020
Really liked this. Used slow cooker to combine mushroom flavours better. Stayed mostly faithful to ingredients but made “slow cooker friendly” by frying fresh mushrooms to reduce liquid. So followed instruction 1 and added paprika and garlic from 2 then - Fried off 250g of sliced button mushroom and 1 flat mushroom. - Rehydrated a handful of dried mushrooms. Used liquid for stock with veg stock cube. Added all of the above to slow cooker. Added Worcestershire sauce. 4 hours on low. Lush.
Mark Hf's picture
Mark Hf
21st Jan, 2020
quick, easy and tasty sure to make it again perfect for a tired midweek dinner !
7th Jan, 2020
Very very nice meal love a stroganoff. I added a sliced red pepper as I didn't quite have enough enough mushrooms, would add more next time and would definitely have again.
24th Nov, 2019
I added more mushrooms as 300g is not enough and a slash of red wine. Delicious!!


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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