Mushroom Stroganoff

I love my Delia Smith recipe for Pork Stroganoff with Three Mustards, but when I am short on time or want a vegetarian option, then this is my go to recipe: Mushroom Stroganoff. It is so easy and quick to make plus super tasty.

 Ingredients (serves 6):

1 onion, chopped small

1 clove garlic, chopped small

600g mushrooms (whatever variety you fancy), sliced

2 tsps Marigold Bouillon

1 tbsp Dijon mustard

1 tbsp Wholegrain mustard

300ml sour cream

600g rice (basmati, long grain or wild)


  1. Fry the onion and garlic in a little olive oil in a frying pan over a medium heat for roughly 5 minutes until starting to colour.
  2. Add the sliced mushrooms and continue to fry, turning down the heat after 5 minutes then cook for a further 5 minutes.
  3. Dissolve the Bouillon powder in a cup of hot water and add the mustards, stir into the mushroom mixture.
  4. At this point you can leave the mixture until required so this could be made the day before or a few hours in advance for convenience. Reheat before continuing with the recipe.
  5. Turn down the heat and gently stir in the tub of sour cream.
  6. Serve with rice.

My name is Caroline Sutton and I'm a wife and mother of 3 children, passionate about food, keeping me and my family healthy, gorgeous interiors and shopping! I have a degree in Biochemistry and Pharmacology and continue to be interested in the science behind diet and drugs. I also have a Diploma and City and Guilds in Interior Design and for the last 17 years have run a property company which develops, redevelops and manages rental properties: Sunlight Properties Ltd.

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