Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

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(201 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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daisygirl06
17th Jan, 2015
5.05
We love this. It's a quick and tasty mid week meal that doesnt need too much 'looking after'. I also use smoked paprika and use 50% more mushrooms to increase the portion size.
souplover
17th Jan, 2015
5.05
This was very very good.! Although I didn't do it as per receipe as I didn't have any Worcester sauce .Added a little more paprika and used a chicken stock cube and double cream instead. It is a cheap meal to make which is an added bonus! Will definately be making this again .
dorothyd
16th Sep, 2014
4.05
This was a very tasty recipe, but must admit after reading other comments, did tweak it a bit as per another comment. Substituted steeping stock from porcini mushrooms and added smoked paprika. Had only soya cream, so added that and the result was excellent. Will definitely be making this again . Thank you to other reviewers for your suggestions.
moirashaw1
4th Sep, 2014
Made again tonight and changed recipe a little. First time, found it a bit bland and unintersting. Steeped a small handful of dried porcini mushrooms and used steeping liquid as 'stock'. Used smoked paprika and an extra tablespoon of Worcester sauce. Had a little fresh tarragon, so added that as well as parsley. Used creme fraiche. Served with vacuum packed sachet of Mushroom steamed Basmati rice. Delicious. Will make again with these changes.
prenzie
15th Aug, 2014
5.05
This is a really good recipe. I had a mixture of vegetarian and meat eating people, so I made the mushroom stroganoff using red wine rather than Worcester sauce (couldn't find a veggie alternative). I served it with Pappardelle rather than rice with lightly cooked, buttered green beans and for the meat eaters I cooked some steaks which went with it beautifully. It was very successful and I am just about to do the same again this evening. One hint, I found that I had to use more mushrooms than the recipe listed. For those vegetarians, without the steak, it wouldn't have been enough for four. But it is truly delicious!
Natalie_whisey
1st Jul, 2014
5.05
Lovely dish was pleasantly surprised. I have made it twice now, once with just wild mushroom and the next time with wild mushrooms and sirloin steak. Always goes down a treat
donnagriffiths110
27th May, 2014
Just made this with beef stock. Used creme fraiche instead of sour cream and served on toasted ciabatta instead of rice. Absolutely delicious.
teresaaregreen21
7th May, 2014
Really tasty, made this last minute to use up mushrooms. Used creme fraiche and vegetable bullion.
rslade19
1st May, 2014
5.05
Delicious! Made on a whim, left out the parsley as I had none but was fantastic! Definitely will make again...
Frostyflake1969
19th Mar, 2014
Me too Jemma35! Might give it a go with beef too but the mushroom one was lovely!

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