We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Mushroom stroganoff
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Mushroom stroganoff
Recipe by Ailsa Brown
This traditional Russian dish is no less satisfying without the meat - in fact mushrooms are a great substitute for vegetarians after a hearty and inexpensive family meal
Serves: 4
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
544Kcal
Fat
27gr
Saturates
14gr
Carbs
54gr
Sugars
5gr
Fibre
3gr
Protein
11gr
Salt
0.6gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- ¼ tsp smoked paprika
- ¼ tsp paprika
- pinch of cayenne pepper (optional)
- 1 x 250g pack chestnut mushrooms, thickly sliced
- 1 x 400g pack Basics mushrooms, thickly sliced
- 200ml white wine
- 240g basmati rice
- ½ tbsp Dijon mustard
- 200ml vegetable stock, made using ½ a stock cube*
- 200ml full-fat crème fraîche
- ½ lemon
- 10g parsley
Step by step
- In a large, wide, deep frying pan, heat 1 tablespoon oil on a medium-low heat. Add the onion and garlic, cook for about 5 minutes until soft but not coloured. Add both types of paprika, plus the cayenne, if using, and cook for a couple of minutes, stirring frequently. Tip the onions into a small bowl and set aside.
- Add the remaining oil to the pan, then add all the mushrooms, and fry on a high heat for about 5 minutes until golden brown all over. Once browned, return the onions to the pan, add the wine and reduce by a third.
- Meanwhile cook the rice in another pan according to the pack instructions. Keep warm until ready to serve.
- Turn down the heat under the mushroom mixture, add the mustard and stock. Let this bubble away for a few minutes, then stir in the crème fraîche. Add the zest of the lemon and a squeeze of juice to taste. Season, finely chop the parsley, and stir in.
-
Serve with the rice to mop up the sauce, and a lemony bitter leaf salad, if you like.Tip*Use GF stock if required