Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

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(264 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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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.
11th Jun, 2016
I don't understand how this recipe got such a high rating. I made it using more mushrooms then recommended consisting of 250 Gr mixed wild mushrooms and 2 portobellos. I added some sausages (eat vegetarian 90% of time but really felt like eating some meat). I used full fat sour cream because they don't sell low fat over here (and low fat creme fraiche turned out to be 30% more calories than sour cream). I ate it with brown rice. The taste was fine but a bit bland and onedimensional. The sauce was indeed quite thin. It is very filling though and I had the leftover the next day hoping the tatste would have improved but still found it quite uninspiring. There is nothing wrong with the dish it's just not something to rave about either. Maybe it would improve with extra Worcestersauce and grilled aubergine and red pepper.
4th Sep, 2016
Try using Kashmiri chilli instead of or with paprika!! Gives it that extra bite that you are looking for!
wickedwitchwest's picture
11th Jun, 2016
I've made this loads of times it never disappoints. Usually I tend to add more garlic and Worcestershire sauce. The last time I made it I used 2 red wine stock cubes and a large teaspoon of a certain branded yeast extract (ok it was probably a tablespoon, I love the stuff but my husband swears he hates it) to make up the stock. It was delicious as usual.
2nd Jun, 2016
Made this one evening and found it quick and easy. I had some creme fraiche in the fridge, so used that instead of the soured cream. Both my wife and I thought it was delicious, and it's perfect as we are both trying to eat more healthily these days. Cheap too ;) Happy days.
squeaksquara's picture
21st May, 2016
As a dairy free but non-vegan eater I made the following amendments :-) I finely chopped and added a beef stock cube at the same time as the garlic and paprika, and then instead of 150ml of water and 3tbsp soured cream, I simply emptied an entire carton of Oatly Cream (aprox 200ml) for the liquid and brought to the boil whilst stirring occasionally for about 5mins. I was very liberal with my paprika (I used smoked as recommend by other members) and added black pepper too. I was thrilled with the end result and served up with cauliflower rice (blitz a cauliflower in the food processor, place in a bowl with a plate on top or cover with clingfilm, and microwave for 3mins, voila!), and a side of mixed of kale and chopped leeks. Absolutely delicious. Will DEFINITELY be making this again!!!!
2nd Apr, 2016
Absolutely delicious! We tend to keep the quantity of onion and mushroom the same but double the sauce as the OH prefers dinners with more sauce. We also use crème fraiche instead of sour cream as that's what we have in the fridge. I highly recommend.
22nd Feb, 2016
Easy and nice for a mid week meal. I used natural yogurt instead of the cream and substituted 2 teaspoons soy sauce, 1/4 teaspoon lemon juice,1/4 teaspoon sugar and a dash of hot sauce for the 1 tablespoon of worcestershire sauce.
14th Feb, 2016
Delicious. I left out the soured cream because it needed to be dairy free and it was still really tasty.


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