Mushroom Stroganoff

This recipe works in combination with: Courgette & Mushroom Gratin, Vegetable Hotpot, Vegetarian Moussaka. This recipe features in these meal plans: Veggie Winter Warmers.

A simple yet robust mushroom stroganoff served with rice.


  • 1/3 small onion (approx 110g each), finely chopped
  • 50ml of single cream
  • 8 closed cup mushrooms, thickly sliced
  • 60g of value long grain rice
  • 1 garlic clove, finely chopped
  • 2 tsp tomato puree
  • 1 tbsp vegetable oil
  • 100ml vegetable stock
  • 1 tsp mild chilli powder
  • 1/2 tsp medium curry powder
  • 1 tsp plain white flour
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £0.82
  • Store cupboard: Basic
  • Calories per serving: 453
  • 5-a-day per serving: 2.7
  • Print Recipe
Mushroom Stroganoff photo

1000 cooks think so


  1. Heat the oil in a saucepan and cook the onion and garlic for 2-3 minutes or until the onion is soft. Add the mushrooms and cook for 2-3 minutes.
  2. Add the tomato puree, chilli powder, curry powder and flour and mix thoroughly. Slowly add in the stock until it is absorbed and simmer so that the sauce thickens.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. Remove the stroganoff from the heat, mix in the single cream and return to the heat until piping hot. Taste the sauce at this stage and season to taste with salt and pepper. To serve, simply spoon the mushroom stroganoff over the cooked rice.

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