Mushroom Stroganoff

A quick, creamy vegetarian mushroom casserole served with rice, featuring paprika, white wine, and fresh parsley.

Vegetarian Dinner Quick Mushroom Creamy

Estimated Nutrition

Calories

423.9

kcal / serving

1695.4 kcal total

Carbs

48.1g

per serving

192.4 g total

Fat

22.1g

per serving

88.2 g total

Protein

8.1g

per serving

32.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Purée

tsp

Vegetable Stock Granules

dissolved in 100ml water

Dairy

Butter

100

Cream

GrainsCereals

portion

Rice

boiled, for serving

Liquids

White Wine

NutsSeeds

tsp

Paprika

ground

pinch

Chilli Powder

a good pinch

0.5

tsp

Parsley

chopped

OilsFats

tbsp

Oil

Vegetables

160

Onion

sliced

550

Mushrooms

medium, sliced

0.5

tsp

Garlic Purée

Method

Melt the butter and oil in a large pan.

Add the onions, mushrooms, garlic purée, spices, and white wine.

Cook the mixture for 10 minutes.

Stir in the tomato purée, 100ml of vegetable stock, and cream.

Bring to the boil, then reduce the heat to a simmer.

Add the chopped parsley to the pan.

Simmer until the sauce reaches your desired consistency.

Serve the stroganoff with boiled rice.