Mushroom Stroganoff – Rozanne Stevens


  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 tbsp paprika
  • 2 garlic cloves, crushed
  • 500g mixed mushrooms, chopped
  • 150ml low-sodium stock
  • 1 tbsp Worcestershire sauce, or vegetarian alternative
  • 1 tub Avonmore Cooking Cream
  • Juice of 1/2 lemon
  • small bunch parsley, roughly chopped
  • Basmati rice, to serve



  1. Heat the oil in a large non-stick frying pan and soften the onion for about 5 mins. Add the garlic then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.
  2. Sprinkle over the paprika and mix well.
  3. Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the Avonmore Cooking Cream , lemon and most of the parsley.
  4. Serve with rice and garnish with parsley.
4.00 avg. rating (74% score) - 1 vote

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