Easy Mushroom Stroganoff
This easy mushroom stroganoff is a creamy vegetarian comfort food recipe ready in 25 minutes. A perfect easy weeknight dinner served with rice, pasta or mash.
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Ingredients
- 1 tablespoon olive oil
- 2 onions
- 500 grams mushrooms
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 150 ml water
- 100 ml double cream
- 20 grams fresh parsley
- 500 grams cooked white rice to serve
Instructions
- Peel and finely chop the onions. Roughly slice the mushrooms.
- Put the oil in a large pan over a medium heat. Add the onion and cook for 4-5 minutes until softened.
- Add the mushrooms and cook for 10 more minutes, stirring regularly. Turn the heat down if the mushrooms start to catch.
- Add the smoked paprika and garlic powder. Stir, then add the water and cream. Mix well and bring to a gentle simmer.
- Add the chopped parsley and season with salt and pepper, then remove from the heat.
- Serve over bowls of cooked rice.
Nutrition Facts
Easy Mushroom Stroganoff
Amount per Serving
Calories
338
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
28
mg
9
%
Sodium
23
mg
1
%
Potassium
622
mg
18
%
Carbohydrates
47
g
16
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
9
g
18
%
Vitamin A
1654
IU
33
%
Vitamin C
14
mg
17
%
Calcium
58
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and Reheating
This mushroom stroganoff stores very well, making it great for meal prep. Fridge -Store leftovers in an airtight container for up to 4 days. Freezer - Freeze for up to 3 months. Reheating - Reheat gently in a saucepan or microwave until piping hot. Add a splash of water if the sauce has thickened.