Home Recipes Mushroom Stroganoff

Mushroom Stroganoff

From Tilda Kitchen

  • 0 - 30 Minutes
  • Easy
  • Serves 2

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



1 pouch Tilda Wholegrain Basmati & Wild rice Mushroom Stroganoff
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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