Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

  • 1
  • 2
  • 3
  • 4
  • 5
(242 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp paprika
    Paprika

    Paprika

    pa-preek-ah

    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
    Mushroom

    Mushroom

    mush-room

    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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 250g pouch cooked wild rice

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Redtabby28
18th Mar, 2020
5.05
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
5.05
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
5.05
quick, easy and tasty sure to make it again perfect for a tired midweek dinner !
Jord9247
7th Jan, 2020
5.05
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.
Sarahjane52
24th Nov, 2019
4.05
I added more mushrooms as 300g is not enough and a slash of red wine. Delicious!!
jjlawlor
9th Oct, 2019
5.05
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
EmHarry91
13th Jul, 2019
5.05
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 :)
C29
25th Jun, 2019
5.05
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.
Vbreen
5th Jun, 2019
4.05
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.
alice_emily
30th May, 2019
4.05
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.

Pages

heather_545
25th Feb, 2014
Hello, is the stroganoff suitable for freezing? Thanks.
goodfoodteam's picture
goodfoodteam
10th Mar, 2014
Hi there, this recipe doesn't freeze well as it contains low fat ingredients.
mcg5
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
goodfoodteam
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
mcg5
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
4.05
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.
Miffy19
8th Oct, 2018
3.05
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
4.05
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.
motorsportgirl
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
Milmil79
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.
Want to receive regular food and recipe web notifications from us?