Mushroom Stroganoff & Brown Rice
Introduction
If you’re looking for a comforting and hearty meal, look no further than Mushroom Stroganoff & Brown Rice. This creamy dish is packed with flavor and is perfect for weeknight dinners or special occasions. With its rich sauce and tender mushrooms, this recipe satisfies both hunger and cravings, making it a must-try for any kitchen!
Why You’ll Love This Recipe
- Quick & Easy: Prepare this dish in under 30 minutes, perfect for busy nights.
- Simple Ingredients: Made with everyday ingredients like mushrooms, onions, and brown rice.
- Nourishing & Filling: The combination of brown rice and mushrooms provides a healthy and satisfying meal.
- Crowd-Pleaser: Great for families or guests—everyone will love the creamy flavor.
- Comfort Food: The richness of the sauce offers warmth and satisfaction.
Unlike other stroganoff recipes, this version focuses on earthy mushrooms and a creamy texture, creating an irresistible dish that feels both indulgent and wholesome.
Ingredients Needed
For the Brown Rice:
- 250g brown rice
For the Mushroom Stroganoff:
- 500g mushrooms (button mushrooms or cremini)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon thyme
- Fresh parsley, chopped (for garnish)
- 200g sautéed mushrooms
- 100ml heavy cream
How to Make Mushroom Stroganoff & Brown Rice
- Cook the Brown Rice: Start by rinsing the brown rice under cold water. Cook the rice according to package instructions until tender. This provides a hearty base for your stroganoff.
- Prepare the Mushrooms: Clean the mushrooms thoroughly to remove any dirt. Slice them into even pieces for consistent cooking.
- Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it’s translucent, about 4-5 minutes. This step builds the flavor foundation for the dish.
- Add Garlic and Mushrooms: Stir in the minced garlic and cook for another 1-2 minutes. Then, add the sliced mushrooms to the skillet, sautéing them until they are golden brown and tender.
- Mix in the Cream and Spices: Pour in the heavy cream and stir well. Season the mixture with paprika, cumin, thyme, salt, and pepper. Mix everything thoroughly and let it simmer for a few more minutes until the sauce thickens slightly.
- Combine and Serve: Once the rice is cooked, serve a generous scoop of brown rice on a plate and top it with the creamy mushroom stroganoff. Garnish with fresh parsley for a pop of color.
Serving and Storage Tips
For serving, plate the Mushroom Stroganoff over the brown rice, and don’t hesitate to add a sprinkle of extra herbs or a drizzle of olive oil to enhance the presentation. To store leftovers, keep the stroganoff and rice in airtight containers in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Helpful Notes
- Cooking Tip: Ensure you sauté the onions until they are translucent to develop a deep flavor.
- Variation: To make it vegan, substitute the heavy cream with coconut cream or a non-dairy alternative!
- Extra Flavor: For a deeper taste, consider adding a splash of white wine before adding the cream.
Conclusion
Mushroom Stroganoff & Brown Rice is a delightful recipe that combines simple ingredients into a comforting meal. Its creamy texture and rich flavors make it a winner any day of the week. If you give this recipe a try, please leave a comment and a star rating! Don’t forget to share this delicious dish on your social media. What variations did you try? Let us know below!
Frequently Asked Questions (FAQ)
Can I use different types of mushrooms?
Absolutely! You can use any mushrooms you prefer, such as portobello or shiitake, to add different flavors and textures.
How do I make this gluten-free?
This recipe is already gluten-free because it doesn’t contain any wheat-based ingredients. Just make sure your heavy cream is also gluten-free if you’re using a brand that may have additives.
Is this recipe freezer-friendly?
Yes, you can freeze the Mushroom Stroganoff without the rice. Store it in an airtight container for up to 3 months. Reheat on low heat when ready to serve.
How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon. If it’s too thin, let it simmer for a few additional minutes until it reaches the desired consistency.
Print
Mushroom Stroganoff & Brown Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting mushroom stroganoff served over brown rice, perfect for weeknight dinners.
Ingredients
- 250g brown rice
- 500g mushrooms (button or cremini)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon thyme
- Fresh parsley, chopped (for garnish)
- 200g sautéed mushrooms
- 100ml heavy cream
Instructions
- Rinse the brown rice under cold water and cook according to package instructions until tender.
- Clean and slice the mushrooms into even pieces.
- Heat olive oil in a large skillet over medium heat, add chopped onion, and cook until translucent, about 4-5 minutes.
- Add minced garlic and cook for another 1-2 minutes before adding the sliced mushrooms. Sauté until golden brown and tender.
- Pour in heavy cream and stir well. Season with paprika, cumin, thyme, salt, and pepper. Let it simmer until the sauce thickens slightly.
- Serve a generous scoop of brown rice topped with the creamy mushroom stroganoff and garnish with fresh parsley.
Notes
For a vegan option, substitute heavy cream with coconut cream or a non-dairy alternative. Adding a splash of white wine can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg