Mushroom Stroganoff

This recipe features in these meal plans: Super Cheap Eats.

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


  • 250g of chestnut mushrooms, sliced
  • 4 closed cup mushrooms, sliced
  • 1 small onion (approx 110g), finely chopped
  • 150ml of soured cream
  • 120g of value long grain rice
  • 1 tbsp vegetable oil
  • 200ml vegetable stock, prepared according to the packet instructions
  • 1 clove of garlic, finely chopped
  • 1 tbsp tomato puree
  • 1/2 tbsp mild chilli powder
  • 1 tbsp medium curry powder
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £1.10
  • Store cupboard: Basic
  • Calories per serving: 500
  • 5-a-day per serving: 2.4
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Mushroom Stroganoff photo

790 cooks think so


  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 soured cream, and season to taste with salt and pepper.
  5. Divide the stroganoff and rice between plates and enjoy.

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