Share on:

calendar15 April 2016

Author: Gemma Pask

Budget recipe binder: Mushroom Stroganoff

Budget recipe binder: Mushroom Stroganoff

From what I’ve heard, this is a bit of a ‘Marmite’ dish. When I told my sister recently that I eat it once a week at least, she was glad to be sitting down. ‘It’s the worst!’ she told me in no uncertain terms. Don’t sugar-coat, will you, sis? Still, it’s a super easy, super inexpensive and super healthy recipe, so it’s worth giving it a try and deciding whether you’re in my mad-about-mushrooms team or my anti-strog sister’s!

Preparation time: 5 mins
Cooking time: 10 mins
Serves: 4
Total cost: £3.50*


Oil (to fry)
1 large onion
300g closed cup white mushrooms
1 orange or red pepper
Water (boiled in kettle)
2 vegetable stock cubes
Sprinkle of tarragon
300g low fat crème fraîche

To serve:
120g cous cous (uncooked weight)


1. Wash and quarter the mushrooms, then wash the pepper and chop, getting rid of the pips. Finely chop the onion.
2. Put the dry cous cous in a bowl and cover with water from the kettle (approx. 150ml). Cover the bowl with a plate or cling film and set aside.
3. Fry the onions and the pepper until soft, add the mushrooms and fry until they reduce to about half the size (you might need to add a splash more oil, but not too much as mushrooms tend to soak up liquid initially and then let it all back out again).
4. Pour in enough water to just cover the contents of the pan. Stir in the stock cubes and tarragon.
5. Bring to the boil for 5 minutes. You want the water to reduce slightly – but keep an eye on it and don’t let it boil dry.
6. Remove the pan from the heat and stir in the crème fraîche.
7. Use a fork to fluff the cous cous and serve in bowls.

Tip: Add 300g Quorn Chicken-Style Pieces at stage 3 and brown slightly before adding the water. The Quorn will soak up the flavor of the mushrooms and stock – a delicious way to add some protein to this dish. (Total cost with Quorn: £5.17*)

*Prices from Tesco, correct at time of publishing

Read more blogs