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Lighter mushroom stroganoff

Lighter mushroom stroganoff


Double the mushroom mix and it makes a great packed lunch served with a chunk of crusty bread

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    2098kj 500kcal
  • Fat
    Low 26%
  • Saturates
    High 44%
  • Sugar
    Low 26%
  • Salt
    Low 26%

% of adult’s reference intake | Carbohydrates per serving : 67g


  • 1 tbsp Co-op olive oil
  • 1 small red onion, sliced
  • 350g large flat mushrooms
  • 1 clove garlic
  • 1/2 red pepper
  • 1 tsp smoked paprika
  • 1 tbsp fresh thyme, chopped, or 1 tsp dried
  • 150ml vegetable stock
  • 140g basmati rice
  • 150ml Co-op reduced fat crème fraiche
  • 1 tbsp lemon juice
  • 3 tbsp flat leaf parsley, roughly chopped


  1. Heat the olive oil in a casserole dish or deep frying pan and add the red onion
  2. Fry for 3-4 mins until softened and beginning to brown
  3. Slice the flat mushrooms, garlic and red pepper and add to the pan
  4. Fry for a further 5-7 mins, until softened
  5. Stir through the paprika and thyme
  6. Pour in vegetable stock and simmer gently for 20 mins
  7. Meanwhile, cook the rice according to the pack instructions
  8. Stir the crème fraiche and lemon juice through the mushroom mixture and gently bubble for a further 5 mins
  9. Mix through the parsley, if you like
  10. Serve on top of the cooked rice, sprinkled with extra fresh parsley, chopped, if using, and seasoned with freshly ground black pepper

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