Light mushroom stroganoff


  • 1 tbsp Olive oil
  • 1 small Red onion, sliced
  • 350g Large flat mushrooms
  • 1 clove Garlic
  • 1/2 Red capsicum
  • 1 tsp Smoked paprika
  • 1 tbsp Fresh thyme, chopped, or 1 tsp dried
  • 150ml Vegetable stock
  • 140g Basmati rice
  • 150ml Reduced fat crème fraiche
  • 1 tbsp Lemon juice
  • 3 tbsp Flat leaf parsley, roughly chopped



  1. Heat the olive oil in a casserole dish or deep frying pan and add the red onion
  2. Fry for 3-4 mins until softened and beginning to brown
  3. Slice the flat mushrooms, garlic and red capsicum and add to the pan
  4. Fry for a further 5-7 mins, until softened
  5. Stir through the paprika and thyme
  6. Pour in vegetable stock and simmer gently for 20 mins
  7. Meanwhile, cook the rice according to the pack instructions
  8. Stir the crème fraiche and lemon juice through the mushroom mixture and gently bubble for a further 5 mins
  9. Mix through the parsley, if you like
  10. Serve on top of the cooked rice, sprinkled with extra fresh parsley, chopped, if using, and seasoned with freshly ground black pepper