Mushroom stroganoff

Prep Time: 30 minutes

Cook time: 20-30 mins

Serves: 6

Allergens: Mushroom Stroganoff commonly contains major allergens milk (sour cream), mustard, and celery (Vegetable Stock).

Ingredients

• 4 tbsp Olive Oil
• 2 Onions, roughly chopped
• 1 tbsp sweet Paprika
• 2 Garlic cloves, crushed
• 600g mixed Mushrooms
• 300ml Vegetable Stock
• 2 tbsp Worcestershire sauce
• 1 tsp English Mustard
• 6 tbsp Soured Cream
• Lemon Juice
• 500g White Rice
• Fresh Parsley

Method

Heat the olive oil in a large non-stick frying pan and soften the onion's for about 5 mins.

Add the paprika and garlic, then cook for 1 min more.

Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.

Pour in the stock, Worcestershire sauce and mustard.

Bring to the boil, simmer for 5 mins until the sauce thickens, then turn off the heat.

Cook the rice using the instructions on the pack and allow to cool in cold water.

When a order comes in

Warm a portion of rice either in boiling water or the microwave, add to plate.

Meanwhile warm a portion of the stroganoff, remove from the heat and stir in a tablespoon of soured cream, a squirt of lemon juice and some fresh, chopped parsley. Serve on top of the rice.

Last updated 21:34 on 11 February 2026