Mushroom beef stroganoff, with cremini and champignons, in a frying pan, shot from above on a dark rustic texture with a place for text and a glass of red wine

Warming mushroom stroganoff

Are you looking for a hearty and warming meal during this latest cold snap? Mushrooms are ideal for pastas, soups and risottos and they are great for boosting immunity. This quick and easy meal is the perfect dish to whip up on a cold weeknight.


2 tsp olive oil
1 onion, finely chopped
1 tbsp sweet paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped
150ml beef or vegetable stock
1 tbsp Worcestershire sauce
3 tbsp sour cream
Small bunch of parsley, roughly chopped
Cooked rice to serve


  1. Heat the olive oil in a large pan and soften the onions for about five minutes.
  2. Add the paprika and garlic and cook more one more minute. Add the mushrooms and cook on a high heat, stirring often, for about five minutes, until mushrooms begin to brown.
  3. Pour in the stock and Worcestershire sauce. Bring to the boil for about five minutes until the sauce thickens. Turn off the heat and stir through the sour cream and most of the parsley (save some to garnish). Remove the pan from the heat.
  4. Serve with rice and add parsley to garnish.

*This recipe first appeared on BBC GoodFood.


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