Mushroom stroganoff recipe
 A vegetarian mushroom stroganoff that's as rich and delicious as its meaty cousin. You can use any mix of mushrooms you like in this stroganoff recipe. This is designed to be a low cost recipe. Each serving provides 352 kcal, 9.8g protein, 44.4g carbohydrate (of which 5g sugars), 14.4g fat (of which 7g saturates), 2.5g fibre and 1.07g salt. 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed 500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced ½ tsp English mustard 1 tsp paprika 250ml/9fl oz vegetable stock, made from a stock cube 200g/7oz rice 200ml/7fl oz soured cream 1 lemon, cut into six wedges salt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced ½ tsp English mustard 1 tsp paprika 250ml/9fl oz vegetable stock, made from a stock cube 200g/7oz rice 200ml/7fl oz soured cream 1 lemon, cut into six wedges salt and freshly ground black pepper Method Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently for 5–7 minutes or until soft.Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown.Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice.Cook the rice according to the packet instructions in a separate saucepan until tender.Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side. Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently for 5–7 minutes or until soft. Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook gently for 5–7 minutes or until soft. Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown. Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms are tender and golden brown. Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice. Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice. Cook the rice according to the packet instructions in a separate saucepan until tender. Cook the rice according to the packet instructions in a separate saucepan until tender. Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side. Serve the stroganoff with the rice and the remaining wedges of lemon on the side. Recipe tips In November 2023 this recipe was costed at an average of £4.05 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. Removing the mushrooms from the heat (as instructed in step 5) before adding the soured cream prevents the cream splitting. Split cream is where the whey separates from the curds, it looks grainy and unattractive but is still safe to eat. This can also happen if mushroom stroganoff is frozen and reheated – reheat gently to reduce the likelihood of the sauce splitting.