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Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

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Rating: 4 out of 5.338 ratings
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  • 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
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Ingredients

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

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Overall rating

Rating: 4 out of 5.338 ratings

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