Recipe by Sarah Graham

by Tia

Serves 4 

Prep. + cooking time: 30 minutes  


  • 2 tablespoons olive oil, plus extra 
  • 1 medium onion, diced
  • 1 clove garlic, finely chopped
  • 1 teaspoon smoked sweet paprika
  • 800g mixed mushrooms, chopped
  • 1 cup good quality vegetable stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/3 cup crème fraîche or Greek yoghurt
  • 1 cup basmati or brown rice
  • Chopped fresh parsley, to garnish


  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and fry for about 8 minutes, or until the onion has softened. Add the paprika, stir, then transfer to a bowl.
  2. Add another dash of oil to the pot and fry the mushrooms for about 10 minutes over medium-high heat until golden and caramelised. Return the onion-garlic mixture to the pot. Stir in the stock and Worcestershire sauce, and simmer for 10 minutes with the lid off, or until thickened to your liking. Then, add the mustard and crème fraîche. Stir together then remove from the heat.
  3. Meanwhile, in a separate pot, cook the rice according to the packet instructions, until fluffy. Serve the rice in warmed bowls topped with the stroganoff. Garnish with a little chopped fresh parsley. 

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