Mushroom Stroganoff

Mushroom Stroganoff

Servings: 4

Preparation Time: 5 minutes

Cooking Time: 20 minutes


  • 2 tbsp Olive Oil
  • 2 onion (finely chopped)
  • 4 Garlic cloves (crushed)
  • 3 cups mixed Mushroom (chopped)
  • 1 cup Low-sodium Chicken or Vegetable stock
  • 2 tbsp Paprika
  • 2 tbsp Worcestershire Sauce
  • ½ cup Sour cream
  • Parsley (Chopped), for garnishing
  • 2 cups Jasmine rice (Cooked)


  1. In a non-stick frying pan, heat the olive oil on medium heat.
  2. Add onions to the oil and cook them on medium to low heat for 4 to 5 minutes till they soften.
  3. Add garlic and paprika and cook for a minute. Keeping stirring to avoid burning.
  4. Add the Mushroom to the pan and crank up the heat to high.
  5. Cook the Mushroom for 5 minutes or until golden brown. Stir occasionally.
  6. Set the pan aside and pour the stock and the Worcestershire sauce. Cook it out the stock on medium heat until thicken.
  7. Turn off the heat and let the mushroom stroganoff cool down a bit. If you add the cream to the hot pan, it will split.
  8. Now add sour cream and sprinkle some parsley.

Serve the Mushroom Stroganoff with the cooked jasmine rice.



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