Anne’s Mushroom Stroganoff
This recipe is egg free This recipe is dairy free This recipe is gluten free This recipe is wheat free Suitable for vegans Nut free
Preparation notes

Serves 4
Preparation time 10 minutes
Cooking time 15-20 minutes


1 tbsp olive oil
250g mushrooms, sliced
2 shallots, chopped
1 red pepper, chopped
2 cloves garlic, crushed
250ml vegetable stock
½ tsp dried, crushed chillies
110g basmati rice
200ml soya single cream
Ground black pepper, to taste

1. Heat the olive oil in a frying pan and then add the mushrooms, shallots and red pepper. Cook until they soften and most of the liquid has disappeared. Add the garlic and cook for 2 more minutes.
2. Add the vegetable stock and chillies to the frying pan. Cook for 7 minutes, until about half of the liquid has reduced.
3. Whilst the stroganoff is cooking, begin to cook the rice according to packet instructions.
4. Add the cream and a generous amount of pepper to the stroganoff, then simmer for approximately 5 minutes, stirring frequently.
5. Once cooked, spoon out the rice onto plates and spoon the stroganoff on top.
Enjoy with garlic bread.
Recipe created by Anne Clark from Brentwood for the Vegetarian Society’s ‘Surprisingly simple’ member recipe competition, part of National Vegetarian Week 2013 (
Image © The Vegetarian Society 2013

 Anne’s Mushroom Stroganoff

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