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Chestnut mushroom and watercress stroganoff with giant wild rice

22 July 2019

A nourishing and comforting vegetarian mushroom stroganoff.

Mushroom stroganoff
Mushroom stroganoff

Preparation time

20 minutes

Cooking time

45 minutes




  • 500g chestnut mushrooms, thickly sliced
  • 1 x 85g bag watercress
  • 1 medium onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 50ml dry white wine
  • 2 tbsp tomato puree
  • 100ml hot vegetable stock
  • 100ml double cream
  • 1 knob butter
  • 1 tbsp vegetable oil
  • 250g giant wild rice
  • Salt and black pepper


First cook the wild rice according to packet instructions. If giant wild rice is not available, then you can substitute with Basmati or long grain rice instead.

Heat the oil in a large pan and add in the butter. Once the butter is foaming add in the onions and a good pinch of salt, frying on a medium heat for 5 minutes. Add in the mushrooms and garlic, continuing to fry until the mushrooms are cooked and the onions are softened.

Add in the paprika, chilli powder, and white wine, then bring to a simmer. Stir in the tomato puree, vegetable stock, and cream, then continue to simmer for 10 minutes, or until liquid has reduced by a third.

Once the rice is cooked, take a handful of the watercress, roughly chop and stir through the rice. Stir the remaining watercress into the stroganoff. Taste the sauce, then add salt and pepper if needed. Serve along with the giant wild rice.

Our thanks to for providing this recipe

For more delicious meal ideas visit our mushroom recipe section


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.