Suddenly stroganoff Recipe | Abel & Cole

Suddenly stroganoff

Cooking time
Serves2 people
Suddenly stroganoff

There are more versions of this Russian dish than people on the Northern line at ten to 9. This one stands out from the crowd.

8 ratings
layout 1 comment


  • 1 punnet of mushrooms, finely sliced
  • 1 large onion (red or white), peeled and sliced
  • 2 garlic cloves, peeled and finely chopped
  • A glug of olive oil
  • Sea salt
  • Freshly ground pepper
  • ½ mug of white rice
  • 100ml white wine or brandy (the latter is preferable – if you’ve got some)
  • 1 bay leaf, a sprig of rosemary and/or a sprig of thyme
  • 250g crème fraîche
  • 1 tbsp butter
  • A pinch of paprika
  • A handful of fresh parsley
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1. Preheat the oven to 200°C/Gas 6. Warm a large baking tray inside.
2. Toss the mushrooms, onion and garlic with a splash of oil. Season with salt and pepper. Tumble onto the warm tray. Roast, turning once or twice, till golden and a bit crisp (20-30 mins). Remove from oven.
3. Toast rice in hot lidded pan with a little oil and a pinch of salt for a mo. Add a mug of water. Stir. Cover. Cook for 12 mins. Take off heat. Steam, covered, till serving time.
4. Place wine or brandy in a warm saucepan. Add bay, rosemary and/or thyme. Boil till reduced by half. Lower heat. Remove herbs. Swirl in crème fraîche. Add mushrooms. Season to taste.
5. Swirl a spoon of butter into the rice. Serve with creamy mushrooms. Dust with a hint of paprika and fresh parsley.
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Love this recipe. Not a massive fan of mushrooms but I like them this way. I use less creme fraiche than it suggests and also think you should leave it to cook with mushrooms etc in for a little while, while the rice is cooking perhaps...