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Mushroom Stroganoff

Mushroom Stroganoff

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

  • 0 - 30 Minutes
  • Easy
  • Serves 2




  • 2 Servings Tilda Pure Basmati
  • 2 tbs vegetable oil
  • 1 clove garlic, crushed
  • 2 shallots, finely sliced
  • 1 tsp smoked paprika
  • ¾ cup mixed, sliced mushrooms—we recommend a selection such as chestnut, shiitake, and button mushrooms.
  • Large handful spinach
  • Large splash of vegetable stock or white wine
  • 2 heaped tbs creme fraiche
  • A few drops of mushroom ketchup
  • Small handful parsley, finely chopped
  • Salt and pepper to season

How to make Mushroom Stroganoff

  1. Heat the oil in a large pan. Add the garlic and shallots, then fry gently for 3–5 minutes until soft. Add the mushrooms and paprika, and cook for a further 2–3 minutes.

  2. Add the stock or wine and heat for a few minutes. Add the spinach, mushroom ketchup, and creme fraiche. Simmer for a few minutes to reduce.

  3. Cook the rice as per instructions on the pack

  4. Add the parsley to the Mushroom Stroganoff. Season with salt and pepper, then serve on a bed of the rice.