Tilda Kitchen Recipe created by Tilda Kitchen

Mushroom Stroganoff

20 mins
  • Serves 2
  • Quick & Easy
  • Special Occasion
  • Prep: 10 mins
  • Cook: 10 mins

A creamy sauce with mushrooms, spinach  and shallots served on a bed of delicious Wholegrain Basmati & Wild Rice.

  • 479 Calories
  • Gluten Free
  • Vegetarian
  • Wholegrain


  • 1 pouch Tilda Wholegrain Basmati & Wild rice
  • 2 tbsps. vegetable oil
  • 1 clove garlic, crushed
  • 2 shallots, finely sliced
  • 1 tsp smoked paprika
  • 150g mixed mushrooms sliced, we recommend a selection such as chestnut, shitake and button mushrooms
  • Large handful spinach
  • Large splash of vegetable stock or white wine
  • 2 heaped tbsps. crème fraiche
  • A few drops of mushroom ketchup
  • Small handful parsley, finely chopped
  • Salt and pepper to season


  1. Heat the oil in a large pan. Add the garlic and shallots and fry gently until soft for 3 -5 minutes. Add the mushrooms and paprika and cook for a further 2-3 minutes
  2. Add the stock or wine and heat for a minutes. Add the spinach, mushroom ketchup and crème fraiche. Simmer for a few minutes to reduce
  3. Heat the Tilda Wholegrain & Wild Steamed Basmati in the microwave
  4. Add the parsley to the Mushroom Stroganoff. Season with salt and pepper and serve on a bed of the rice.

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