Dinner

Mushroom Stroganoff with Wild Rice Recipe

ByJake Silas January 17, 2026January 17, 2026

Introduction

Mushroom stroganoff is a comforting and creamy dish that’s perfect for a cozy dinner. Packed with earthy mushrooms and a tangy paprika sauce, it makes a delicious vegetarian alternative to the classic beef version. Served with wild rice, it’s both hearty and satisfying.

A white bowl with two main layers: the bottom layer is white and brown wild rice with a fluffy texture, filling half of the bowl; the top layer is a creamy, light brown mushroom sauce with visible slices of dark brown mushrooms mixed in, covering the rice and flowing slightly over the edges. The bowl is placed on a white marbled surface with a metal fork to the right side and a cloth with red and beige stripes in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped
150ml low-sodium beef or vegetable stock
1 tbsp Worcestershire sauce, or vegetarian alternative
3 tbsp half-fat soured cream
Small bunch parsley, roughly chopped
250g pouch cooked wild rice

Instructions

Step 1: Heat the olive oil in a large non-stick frying pan over medium heat. Add the finely chopped onion and soften for about 5 minutes until translucent.
Step 2: Stir in the crushed garlic and paprika, then cook for another minute to release the flavors.
Step 3: Add the chopped mixed mushrooms and cook on high heat, stirring often, for around 5 minutes until they start to brown.
Step 4: Pour in the stock and Worcestershire sauce. Bring to a boil, then let it bubble for 5 minutes until the sauce thickens slightly.
Step 5: Turn off the heat and gently stir in the soured cream and most of the chopped parsley. Make sure the pan is off the heat to prevent the sauce from splitting.
Step 6: Heat the wild rice according to the pack instructions. Stir through the remaining parsley and serve alongside the mushroom stroganoff.

Tips & Variations

For a vegan version, substitute the soured cream with coconut yogurt and use a vegan Worcestershire sauce.
Try adding a splash of white wine with the stock for extra depth of flavor.
Use cremini, shiitake, or portobello mushrooms for varied textures and richer taste.

Storage

Store any leftover stroganoff in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave, adding a splash of stock or water to loosen the sauce if needed. Wild rice can be stored separately and reheated similarly.

How to Serve

A white bowl filled with two layers, the bottom layer is white and brown grains of wild rice, and the top layer is creamy mushroom sauce with sliced brown mushrooms coated in a light beige sauce. The bowl is placed on a white marbled surface, next to a metal fork on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cream instead of soured cream?

Fresh cream can be used, but it will make the sauce milder and less tangy. Soured cream gives the stroganoff its characteristic tang, so try to use it if possible.