Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

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(253 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
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  • 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.

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Comments, questions and tips

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Mark Hebert's picture
Mark Hebert
16th Oct, 2018
One of our favourite quick meals, though the prep time may be a bit longer than stated. We don't find it bland- garlic, Worcestershire sauce and parsley come through strongly
25th Apr, 2018
Was a little bland and needed a lot of things added, think next time I will use tagliatelle and make it into a nice creamy pasta sauce!
17th Feb, 2018
Although I am not vegetarian, when going to weddings, etc I often say I am because the vegetarian option can be far more interesting than the usual, bland 'chicken in mushroom' sauce or whatever. At the last wedding I went to, my vegetarian dish was mushroom stroganoff, and it was outstanding. So I tried this in eager anticipation - what a disappointment! Just no depth of flavour at all. Edible, but you wouldn't want to make it again.
25th Jan, 2018
Nice, quick midweek mail. Added bacon for my carnivorous husband and less paprika and Worcestershire sauce but otherwise stuck to the recipe. Very tasty and easy to make.
12th Jul, 2017
A table spoon of paprika? Really? I used half tsp and a bit hot.
8th Feb, 2017
i used smoked paprika, yoghurt instead of cream and served with tagliatelli, lovely, yum! so easy and quick, perfect midweek meat free day
Patrick C
14th Sep, 2016
This is a very basic recipe and in no way can be that good unless you have a very poor palette and like bland food. You must use a good home made stock to build flavour into this stock and that means using sautéed shallots or finely diced red onions, a good glug of sherry and white wine and water and other vegetables such as celery and simmer for about 30 minutes and blend half of it then pass through a sieve. Use pureed garlic and fry the mushrooms gently in butter, oil and garlic until nicely coloured and then add to the stock. Simmer for 5 minutes then add the cream. Single cream may split if cooked so care is needed. Fresh parsley as a garnish and of course season well. I agree with one poster here - lemon juice will work well. Salt and lemon juice are often good for adding a bit more zest to a dish. Shallots and sherry are just fabulous for sauces and improve stews and Bolognese.....
6th Sep, 2016
We tried this recipe earlier tonight, and found it dull. One reason is it doesn’t have the bay leaf, thyme, carrots or wine that normally go into beef bourgignon, and has little to make up for the lack of taste this means. However, adding some freshly ground black pepper after we'd started and, especially, lemon juice, did improve it a lot. The other problem is the suggestion to serve it on rice, which makes it all a lot duller. Next time we have it, jazzed up with bay leaves, thyme and lemon juice, we’ll serve it on egg noodles, which should make it a lot nicer.
riley2112's picture
15th Sep, 2016
It's not a beef bourgignon!
3rd Sep, 2016
Really tasty, plus cheap and healthy so has quickly turned into a midweek favourite for us. I always use dried parsley instead of fresh and it still has bags of flavour. Would recommend reducing the stock quite a lot to make sure the sauce is nice and thick.


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