Mushroom Stroganoff

Mushroom and Spinach Stroganoff

A meat-free alternative to the classic, creamy stroganoff - serve with pappardelle pasta or rice.

  • 10 MINS

    Cooking Time

  • Easy

    Difficulty

  • 5 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Vegetable Stock Cube
  • 600 g mushrooms sliced
  • 200 g spinach
  • 1 red pepper
  • 1 red onion chopped
  • 175 ml reduced-fat soured cream
  • 200 ml water
  • 2 tsp lemon juice
  • 1 garlic chopped
  • 1 tbsp paprika
  • parsley chopped
  • 2 tbsp olive oil

Serve With

  • 300 g basmati and wild rice mix

Garnish

  • parsley
  • paprika

Mushroom Stroganoff

  1. Heat the oil in a large frying pan, add the onion then cook on a medium heat for 5 minutes.

  2. Add the mushrooms, pepper, paprika and garlic then fry gently for 3-4 minutes until slightly browned. Then pour in the water and add the Knorr Vegetable Stock Cube.

  3. Bring to the boil for 2 minutes then reduce the heat and stir in the soured cream and spinach.

  4. Simmer for a minute or so, until thickened, then stir in the lemon juice and add the chopped parsley before serving with cooked rice or pappardelle pasta.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 463.56 kcal
Protein (g) 20.25 g
Sugar (g) 7.4 g
Fat (g) 13.57 g
Fibre (g) 8.68 g

Knorr product used

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
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