Description
A creamy and flavorful Mushroom Stroganoff featuring a variety of mushrooms simmered in a paprika-seasoned sauce with soured cream, served over wild rice for a satisfying vegetarian meal.
Ingredients
Scale
For the Stroganoff
- 2 tsp olive oil
- 1 onion, finely chopped
- 1 tbsp paprika
- 2 garlic cloves, crushed
- 300g mixed mushrooms, chopped
- 150ml low-sodium beef or vegetable stock
- 1 tbsp Worcestershire sauce, or vegetarian alternative
- 3 tbsp half-fat soured cream
- small bunch parsley, roughly chopped
For the Rice
- 250g pouch cooked wild rice
Instructions
- Prepare the Aromatics: Heat 2 teaspoons of olive oil in a large non-stick frying pan over medium heat. Add the finely chopped onion and soften it gently for about 5 minutes until translucent and fragrant.
- Add Garlic and Paprika: Stir in the crushed garlic cloves and 1 tablespoon of paprika, cooking for an additional 1 minute to release their aroma without burning.
- Cook the Mushrooms: Add 300 grams of mixed chopped mushrooms to the pan. Increase the heat to high and cook, stirring often for about 5 minutes, until the mushrooms are nicely browned and beginning to soften.
- Simmer with Stock and Worcestershire Sauce: Pour in 150ml of low-sodium beef or vegetable stock along with 1 tablespoon of Worcestershire sauce or its vegetarian alternative. Bring the mixture to a boil, then let it bubble gently for 5 minutes until the sauce thickens.
- Finish the Sauce: Turn off the heat and stir through 3 tablespoons of half-fat soured cream and most of the roughly chopped parsley. Ensure the pan is off the heat to prevent the sauce from splitting.
- Prepare the Rice: Heat the 250g pouch of cooked wild rice following the package instructions until hot and fluffy.
- Serve: Stir the remaining parsley through the rice. Serve the creamy mushroom stroganoff spooned over the wild rice and enjoy immediately.
Notes
- Use a vegetarian Worcestershire sauce alternative to keep this dish vegetarian.
- Do not heat the sauce after adding soured cream to prevent curdling.
- For a gluten-free variation, ensure Worcestershire sauce is gluten-free or substitute appropriately.
- You can use any combination of mushrooms, such as button, cremini, and shiitake, for enhanced texture and flavor.
- This recipe is perfect for a quick, comforting midweek dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Keywords: Mushroom Stroganoff, Vegetarian Stroganoff, Wild Rice, Comfort Food, Easy Dinner, Meatless Meal
