Mushroom stroganoff with rice in a bowl

Mushroom stroganoff

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(263 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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belle.gothique's picture
17th Nov, 2015
Really easy recipe. I used exotic mushrooms as my mixed mushroom option and it came in at 311 calories. Nice portion too. I think it is lovely as a veggie dish, but I think you could offer up some beef and it'd be gorgeous as a meat dish.
8th Sep, 2015
I'm a Vegan so I had to mix it up a little, but it turned out fantastically. Instead of Worcestershire Sauce I used a fruity, Vegan red wine which went very well. In place of the Soured Cream I chose to use 'CoYo Coconut Milk Yogurt Alternative' (which advertises itself as "heaven in a mouthful" and it's not bloody wrong!!) I'm a massive lover of Garlic so I used 3 large cloves instead of just 2 and I used both Organic Shiitake and British Mushrooms. I also added some Kale as I think you should always try to get a Leafy Green into your meals. Without a doubt one of the best things I have cooked personally in a long time!
2nd Feb, 2016
Thanks for your tips on making this vegan :) i loved the addition of the kale too!
8th Aug, 2015
Just made this for dinner - it was delish! Usually really miss meat when we have a vegetarian meal, but not tonight. I used half fat creme fraiche instead of the soured cream. Will make again for sure.
8th Jul, 2015
Really easy recipie. I didn't bother using wostershire sauce (mine was out of date) and used the full fat sour cream but really nice. The sauce was a little thin but think I'll put some cornflower in next time to thicken and use chestnut mushrooms. Defiantly going to make again:)
21st Jun, 2015
Lovely! Used chestnut mushrooms & added whole milk with the stock, as I had no cream. Added a teaspoon of cornflour at the end to help it thicken too.
14th May, 2015
Made this tonight and its lovely. Full of flavour, and low calorie as well. I used greek yoghurt as that's what I had. I added the liquid to the yoghurt slowly and then again slowly added it to the mushrooms. Then heated it very very slowly just to warm it through.
13th Mar, 2015
this was absolutely delicious, did not expect it to be so tasty. We used what we had in the fridge and as we didnt have that many mushrooms left i added a green pepper which worked out really well. We also used two tablespoons of creme fraiche. the paprika works so well in this dish. We definatly make again! this could also work well with pasta.
10th Feb, 2015
Made this last night and yet another winner. Used Portabello and Shitake mushrooms which gave a good meaty texture. Instead of garlic cloves, used half a Knorr Garlic Flavour Pot mixed with the stock, shallots instead of an onion and 2 tbl spoons of creme fraiche instead of sour cream. (Basically anything in the fridge I had to use up so I substituted.) Result was very satisfying. Served with fettuccine and garlic bread. Thanks GF!! Mushroom lovers - give it a try!!
20th Jan, 2015
Made this last week and loved it. Although I didn't follow the recipe exactly as I didn't have any Worcester sauce.I used more paprika and double cream instead of sour cream also used a chicken stock cube.As the recipe says you can tweak it to your liking. Making again tonight and might add some left over chicken too!


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