Mushroom Stroganoff

Serving 2 people

30 min


  • cooked wild rice 250g pouch cooked wild rice
  • garlic cloves 2 garlic cloves, crushed
  • mixed mushrooms 300g mixed mushrooms, chopped
  • olive oil 2 tsp olive oil
  • onion 1 onion, finely chopped
  • paprika 1 tbsp paprika
  • parsley small bunch parsley, roughly chopped
  • soured cream 3 tbsp half-fat soured cream
  • vegetable stock 150ml low-sodium beef or vegetable stock
  • worcestershire sauce 1 tbsp Worcestershire sauce, or vegetarian alternative
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How to make it

  1. Heat the oil in a large non-stick frying pan and soften the onion for about 5 mins.
  2. Add the garlic and paprika, then cook for 1 min more.
  3. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.
  4. 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.
  5. Heat rice following pack instructions, then stir through the remaining parsley and serve with the stroganoff.