Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

  • 1
  • 2
  • 3
  • 4
  • 5
(256 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Jan, 2012
Planning on making this for my dinner tomorrow, and i love the idea of keeping excess for a sauce on chicken. Would it be okay to freeze a portion of this? Would it be better to freeze it before adding any soured cream? Thanks!
Frantic Flapjack
20th Jan, 2012
Really liked this one. Quick to make and very tasty. I used a mix of chestnut and shitake mushrooms, then chopped some and sliced the rest for texture. Served with rice and mixed salad.
19th Jan, 2012
Brilliant. Got a sack of mushrooms in the reduced section for 90p which made this even cheaper! Put a very large glug of sherry in after frying the mushrooms and used double cream instead of sour cream Tasted very good.
19th Jan, 2012
Not bad at all! Slight downsides for me are that it's a bit one-dimensional and a little too subtly-flavoured to be the sole star of a meal - for my taste, anyway. However, when combined with something else, it's gorgeous. I used it as a sauce for a chicken breast, and it was lovely!
17th Jan, 2012
This was delicious, I would be quite happy to serve this at a dinner party. I chopped the mushrooms into large chunk and used coriander instead of parsley. Shall definitely cook this again
17th Jan, 2012
Gorgeous and a cheap meal! Being a student I can't afford a lot of the luxuries. I did make a few adaptations to the recipe, for example I didn't have sour cream, so used creme fraiche, and I also did not have any paprika, so I left that out (put pepper in instead). It was absolutely gorgeous, so so easy! Will definitely do it again!
17th Jan, 2012
Very tasty and easy to make, will def do this again! My local shop didn't have half fat sour cream so I had to use normal therefore I reduced this slightly and also used chestnut mushrooms and three cloves of garlic It took (me) about 50 mins in total, including the prep.
17th Jan, 2012
Excellent, easy and delicious. I used double cream instead of the creme fraiche as I had it anyway, and basmati rice rather than wild. Will become a weeknight regular in our house too! Husband suggested doing it as a sauce with chicken (maybe not reducing it quite so much after adding the stock), and it probably would indeed work well instead of a 'classic' mushroom sauce.
16th Jan, 2012
I loved this recipe, also part of my meat free mondays. I used chestnut and normal mushrooms. I find if you cut the mushrooms in wedges instead of slices, they keep much more texture and flavour :) The only downside is that the half fat soured cream didn't make the sauce thick and smooth as I was expecting.
16th Jan, 2012
Great midweek meal, super easy to make and very tasty too


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?