Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

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(199 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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stephjeff
16th Jan, 2012
4.05
Great midweek meal, super easy to make and very tasty too
jnduggan
16th Jan, 2012
4.05
Great dish. We have "meat free Monday's" in our house and this was a success. Easy and quick too, I served with lots of black pepper, parsley and orzo instead of the rice.
clairegerrard
16th Jan, 2012
4.05
Love this quick vegetarian midweek meal that was still adventurous enough to serve to my Mother in Law, to feel as though she was being treated. The low fat aspect kept her even happier. Will be come a monthly special in our house.
leomolly
16th Jan, 2012
5.05
Absolutely delicious and very easy to make. I used thickly sliced 'field' mushrooms which gave a meaty texture to the dish. The recipe does say that the mushrooms should be chopped, but the picture shows that they have been sliced. Will definitely be making this on a regular basis.
leomolly
16th Jan, 2012
5.05
Absolutely delicious and very easy to make. I used thickly sliced 'field' mushrooms which gave a meaty texture to the dish. The recipe does say that the mushrooms should be chopped, but the picture shows that they have been sliced. Will definitely be making this on a regular basis.

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