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Recipes
Mushroom stroganoff
Skip to ingredients
2 tsp
olive oil
1
onion
finely chopped
1 tbsp sweet
paprika
2
garlic cloves
crushed
300g
mixed mushrooms
chopped
150ml low-sodium
beef or vegetable stock
1 tbsp
Worcestershire sauce
or vegetarian alternative
3 tbsp
half-fat soured cream
small bunch of
parsley
roughly chopped
250g pouch cooked
wild rice
Nutrition: per serving
kcal
329
low
fat
9g
low
saturates
1g
carbs
50g
sugars
8g
low
fibre
4g
protein
11g
salt
0.7g
low
Method
step 1
Heat the olive oil in a large
non-stick frying pan
and soften the onion for about 5 mins.
step 2
Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
step 3
Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
step 4
Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
Recipe from Good Food magazine, February 2012 |
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- Mushroom stroganoff
# Mushroom stroganoff
- [Lucy Netherton](https://www.bbcgoodfood.com/author/lucynetherton)
Save recipe
**Serves 2**
**Easy**
Prep: **10 mins**
Cook: **20 mins**
[A star rating of 4.4 out of 5.497 ratingsRate](https://www.bbcgoodfood.com/recipes/mushroom-stroganoff#rating)
[231 comments](https://www.bbcgoodfood.com/recipes/mushroom-stroganoff#commentsFeed)
A few clever substitutions can make this traditional creamy casserole low in fat and calories
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[](https://www.bbcgoodfood.com/recipes/rhubarb-almond-crumble-tart)
[Rhubarb & almond crumble tart](https://www.bbcgoodfood.com/recipes/rhubarb-almond-crumble-tart)
A star rating of 4.8 out of 5.36 ratings
A smarter version of the traditional rhubarb crumble, perfect for dinner parties - use ready-made dessert pastry to keep it simple
## Ingredients
## Nutrition
- 2 tsp [olive oil](https://www.bbcgoodfood.com/glossary/olive-oil-glossary)
- 1 [onion](https://www.bbcgoodfood.com/glossary/onion-glossary)
finely chopped
- 1 tbsp sweet [paprika](https://www.bbcgoodfood.com/glossary/paprika-glossary)
- 2 [garlic cloves](https://www.bbcgoodfood.com/glossary/garlic-glossary)
crushed
- 300g [mixed mushrooms](https://www.bbcgoodfood.com/glossary/mushroom-glossary)
chopped
- 150ml low-sodium beef or vegetable stock
- 1 tbsp Worcestershire sauce
or vegetarian alternative
- 3 tbsp half-fat soured cream
- small bunch of [parsley](https://www.bbcgoodfood.com/glossary/parsley-glossary)
roughly chopped
- 250g pouch cooked [wild rice](https://www.bbcgoodfood.com/glossary/rice-glossary)
Keep the screen awake with cook mode on the [Good Food app.](https://immediate.onelink.me/OQap?af_xp=custom&pid=website&c=ingredients_CTA&is_retargeting=true&af_reengagement_window=30d&af_dp=bbcgoodfood%3A%2F%2F)
Nutrition: per serving
- kcal329
low
- fat9g
low
- saturates1g
- carbs50g
- sugars8g
low
- fibre4g
- protein11g
- salt0\.7g
low
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## Method
- ### step 1
Heat the olive oil in a large [non-stick frying pan](https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans) and soften the onion for about 5 mins.
- ### step 2
Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
- ### step 3
Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
- ### step 4
Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
###### ALSO DISCOVER
###### MUSHROOM GUIDE
[How to microwave mushrooms](https://www.bbcgoodfood.com/howto/guide/how-microwave-mushrooms)
Recipe from Good Food magazine, February 2012
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## Comments, questions and tips (231)
### Overall rating
A star rating of 4.4 out of 5.497 ratings
#### hmturner.turner6LI6w6BH
1 month ago
Tasty and quick to prepare and cook but needs more sauce
Reply
#### andrearhonddaspence
1 month ago
Delicious, l didn't have sweet paprika so used hot and used a TSP. Instead of a tbsp. Definitely making again 😜.
Reply
#### rachel.wilkinson01
1 month ago
Can this be frozen?
Reply
#### vikkiwoodison
2 months ago
question
I'd really like to make this recipe for a vegetarian friend, but he doesn't like mushrooms and has suggested using aubergine instead. Can I just swap out the mushrooms for a chopped aubergine or is there anything else I should consider?
Reply
#### suzysue12260229
5 months ago
Easy to make and tasty - recommended
Reply
Show more (226)
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| Readable Markdown | [Skip to main content](https://www.bbcgoodfood.com/recipes/mushroom-stroganoff#site-main)
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- Mushroom stroganoff
[Skip to ingredients](https://www.bbcgoodfood.com/recipes/mushroom-stroganoff#ingredients-list)
- 2 tsp [olive oil](https://www.bbcgoodfood.com/glossary/olive-oil-glossary)
- 1 [onion](https://www.bbcgoodfood.com/glossary/onion-glossary)
finely chopped
- 1 tbsp sweet [paprika](https://www.bbcgoodfood.com/glossary/paprika-glossary)
- 2 [garlic cloves](https://www.bbcgoodfood.com/glossary/garlic-glossary)
crushed
- 300g [mixed mushrooms](https://www.bbcgoodfood.com/glossary/mushroom-glossary)
chopped
- 150ml low-sodium beef or vegetable stock
- 1 tbsp Worcestershire sauce
or vegetarian alternative
- 3 tbsp half-fat soured cream
- small bunch of [parsley](https://www.bbcgoodfood.com/glossary/parsley-glossary)
roughly chopped
- 250g pouch cooked [wild rice](https://www.bbcgoodfood.com/glossary/rice-glossary)
Nutrition: per serving
- kcal329
low
- fat9g
low
- saturates1g
- carbs50g
- sugars8g
low
- fibre4g
- protein11g
- salt0\.7g
low
## Method
- ### step 1
Heat the olive oil in a large [non-stick frying pan](https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans) and soften the onion for about 5 mins.
- ### step 2
Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
- ### step 3
Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.
- ### step 4
Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
Recipe from Good Food magazine, February 2012 |
| Shard | 59 (laksa) |
| Root Hash | 4708419191032196459 |
| Unparsed URL | com,bbcgoodfood!www,/recipes/mushroom-stroganoff s443 |