Mushroom stroganoff

Mushroom stroganoff

Try this quick, creamy and comforting vegetarian casserole with brown or basmati rice.


  • 25g/1oz butter
  • 1 tbsp oil
  • 160g/5¾oz sliced onions
  • 550g/1lb 4oz medium mushrooms, sliced
  • ½ tsp garlic purée
  • 1 tsp ground paprika
  • a good pinch chilli powder
  • 50ml/2fl oz white wine
  • 30g/1oz tomato purée
  • 1 tsp vegetable stock granules, dissolved in 100ml/3½fl oz water
  • 100ml/3½fl oz cream
  • ½ tsp chopped parsley
  • boiled rice, to serve

Preparation method

  1. Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes.

  2. Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley.

  3. If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency.

  4. Serve with boiled rice.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

scroll to top