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  • Difficulty: Simple

  • © The Vegetarian Society

Anne’s Mushroom Stroganoff

Recipe created by Anne Clark from Brentwood for the Vegetarian Society’s ‘Surprisingly simple’ member recipe competition, part of National Vegetarian Week 2013.

  • Serves 4

  • Preparation 10 mins

  • Cooking 20 mins

Anne’s Mushroom Stroganoff
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Low Fat

  • Nut-Free

  • Vegan

  • Wheat-Free


  • 1 tbsp olive oil
  • 250g mushrooms
  • 2 shallots, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, crushed
  • 250ml vegetable stock
  • ½ tsp dried chillies, crushed
  • 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.
  6. Enjoy with garlic bread (use gluten/wheat free bread if required)
Nutrition per serving
  • Calories

    >227.6 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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