Mushroom Stroganoff

This recipe works in combination with: Home-made Beans on Toast.

A mildly spiced mixed mushroom stroganoff served on a bed of rice.


  • 1 medium onion (approx 185g), finely chopped
  • 14 closed cup mushrooms, sliced
  • 250g of chestnut mushrooms, sliced
  • 300ml of creme fraiche
  • 240g of value long grain rice
  • 2 cloves of garlic, finely chopped
  • 2 tbsp tomato puree
  • 1 tbsp mild chilli powder
  • 2 tbsp medium curry powder
  • 2 tbsp vegetable oil
  • 400ml vegetable stock, prepared according to the packet instructions
  • Serves: 4
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £0.91
  • Store cupboard: Basic
  • Calories per serving: 594
  • 5-a-day per serving: 1.9
  • Print Recipe
Mushroom Stroganoff photo

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  1. Heat the oil in a large saucepan and fry the onion and garlic for 4-5 minutes, or until soft. Add the mushrooms and fry for 3-4 minutes. Add the tomato puree, chilli powder and curry powder, mix well and fry for 1 minute.
  2. Slowly add in the stock and simmer for 20 minutes, or until the sauce has developed a thicker consistency.
  3. Meanwhile, cook the rice according to the packet instructions to be ready at the same time as the stroganoff.
  4. Remove the stroganoff from the heat, mix in the creme fraiche, and season to taste with salt and pepper.
  5. Divide the stroganoff and rice between plates and enjoy.

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