Mushroom Stroganoff

Fancy a spicy, satisfying curry? Try this recipe out!!


2 People


10 minutes


25 minutes


  • Sharp knife
  • Chopping board
  • Garlic press
  • Large frying pan
  • Jug


  • 1 medium onion, chopped finely
  • 300g mushrooms, sliced
  • 2 garlic cloves, pressed or chopped finely
  • 3 tablespoons low fat sour cream
  • 1 tablespoons paprika
  • 150ml vegetable stock
  • 1 teaspoon olive oil
  • 1 teaspoon vegetarian Worcestershire sauce (optional)
  • Black pepper to season

Simple steps

  1. In the frying pan heat the oil gently and cook the onion until soft
  2. Add the garlic and paprika to the onion and cook for 1 minute
  3. Add the mushrooms to the pan and turn the heat up to high for 5 minutes
  4. Add the stock to the pan and vegetarian Worcestershire sauce
  5. Bring the pan to the boil and then simmer for 5 minutes
  6. When the sauce has thickened remove from the heat and allow to cool slightly 
  7. Stir in the soured cream 
  8. Serve with rice
  • Try serving with tagliatelle or wild rice
  • For a meatier recipe try this with beef added and use beef stock instead of vegetable stock

Allergen information

  • Milk
  • Stock cube allergens vary – check label
  • Vegetarian Worcestershire sauce allergens vary – check label