Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

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(264 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
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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.

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Comments, questions and tips

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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.
flauffy
15th Apr, 2019
4.05
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.
louiseholistic
6th Apr, 2019
4.05
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.
AliceJK
16th Mar, 2019
5.05
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
5.05
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
5.05
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.

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