Description
Creamy Mushroom Stroganoff with Rice is a nostalgic dish that envelops you in comfort with every bite. Tender mushrooms simmer in a rich, velvety sauce, served over fluffy rice that soaks up all the deliciousness. This vegetarian delight is perfect for weeknight meals or cozy gatherings, promising to impress family and friends alike.
Ingredients
Scale
- 1 cup long-grain rice
- 2 cups fresh button or cremini mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 cup sour cream (or Greek yogurt)
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the rice according to package instructions, using vegetable broth for added flavor.
- In a large skillet over medium heat, heat olive oil. Sauté the chopped onion and minced garlic until softened (about 5 minutes).
- Add sliced mushrooms and thyme; cook until mushrooms are tender and release their juices (approximately 7 minutes).
- Sprinkle flour over the mushroom mixture and stir well. Gradually pour in vegetable broth while stirring until smooth. Bring to a gentle simmer to thicken.
- Remove from heat and stir in sour cream until fully combined. Adjust seasoning with salt and pepper.
- Serve creamy mushroom sauce over cooked rice, garnishing with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg