Mushroom Stroganoff With Rice
This creamy and flavorful mushroom stroganoff is a comforting dish perfect for any day of the week. The earthy mushrooms are cooked with onions and garlic, then simmered in a rich broth with a hint of mustard and paprika. Finished off with a generous dollop of soured cream and a squeeze of fresh lemon juice, this dish is served alongside fluffy rice for a satisfying meal that the whole family will enjoy.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion
- 2 garlic
- 500g/1lb 2oz mushrooms
- ½ tsp English mustard
- 1 tsp paprika
- 250ml/9fl oz vegetable stock
- 200g/7oz rice
- 200ml/7fl oz soured cream
- 1 lemon
- and saltblack pepper
Instructions
- Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5â7 minutes or until soft.
- Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for a 5â6 minutes, or until the mushrooms are tender and golden brown.
- Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes while you cook the rice.
- Cook the rice according to the packet instructions in a separate saucepan until tender.
- Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the stroganoff with the rice and the remaining wedges of lemon on the side.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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