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Mushroom Stroganoff

Preparation: 5 mins

Cooking: 25 mins

Serves 4, costs under £3.00


  • 2 Tablespoons Vegetable Oil (20g)
  • 1 Onion (240g) (Medium Sized)
  • 60 Mushrooms (600g) (Medium Sized)
  • 2 Sticks Celery (60g)
  • 2 Tablespoons Cornflour (60g) (Heaped Spoonful)
  • 1 Vegetable Stock Cube (7g) (Reduced Salt )
  • Semi Skimmed Milk (500ml)
  • Ground Black Pepper (1g) (To Taste)
  • 6 Tablespoons White Rice (260g) (Heaped Spoonfuls)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel and chop the onion, wash and slice the celery, and fry them in oil until golden brown.

  2. Wash and slice the mushrooms and add to the pan.

  3. Put a lid on the pan and sweat the vegetables for 10 minutes.

  4. Stir in the cornflour and the crumbled stock cube then slowly add the milk, stirring all the time.

  5. Simmer with the lid on for 10 minutes. Add black pepper to taste.

  6. Cook the rice according to the instructions on the packet whilst you are cooking the vegetables and serve with the muchroom stroganoff.

Nutritional Information