Waitrose and Partners
Mushroom stroganoff

Mushroom stroganoff

Miso and smoked paprika bring a depth of flavour to this stroganoff that is quick to get to the table, but tastes like you’ve spent hours making it! 

5 out of 5 stars(6) Rate this recipe
HealthyLow fat1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 tbsp Essential Olive Oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, crushed
  • 450g mushrooms (try a 250g pack Portabellini, in 1cm slices, plus a 200g pack No.1 Woodland Mushrooms, roughly torn into bitesized pieces)
  • 1 tbsp brandy (optional)
  • 1 tsp Cooks’ Ingredients Smoked Paprika, plus a pinch to serve
  • 1 tsp Cooks' Ingredients White Miso
  • 125ml vegetable stock
  • 3 tbsp Essential Soured Cream
  • ½ x 25g pack curly parsley, leaves only, finely chopped
  • 250g pack cooked long grain rice, to serve


  1. In a large frying pan or wok, add the oil over a low-medium heat. Add the onion and garlic and cook until the onion is softened, but not browned, about 5-7 minutes.

  2. Add the mushrooms, increase the heat to medium-high and stir fry for about 5 minutes, until they release most of their moisture. Add the brandy, if using, to the pan and cook off until it evaporates.

  3. Add the paprika and miso and stir, then pour in the stock and let it simmer for 2 minutes more until reduced a little. Remove the pan from the heat and stir in the soured cream and most of the parsley.

  4. Cook the rice according to pack instructions. Serve the stroganoff over the rice, with the reserved parsley and a pinch of smoked paprika sprinkled on top.

Cook’s tip

To make this vegan, try using a plant-based, crème fraîche alternative instead of the soured cream. 


Typical values per serving when made using specific products in recipe


1,619kJ/ 386kcals



Saturated Fat












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