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Vegetarian

Mushroom stroganoff with rice

Mushroom stroganoff with rice is a vegetarian dish for 4 people, ready in 30 minutes, rated very easy, at €2.40 per person. The key is cooking the mushrooms in two batches without stirring too much so they brown instead of releasing water, and never letting the cream boil.

Tonight, a velvety vegetarian stroganoff with pan seared mushrooms and a creamy sauce kicked up with mustard.

Mushroom stroganoff with rice
Total time
30 min
Difficulty
Very easy
Cost per person
€2.40
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Mushroom stroganoff relies on a velvety sauce, lifted by sweet paprika and a touch of mustard, that coats well browned mushrooms. The caramelized bits left in the pan give this vegetarian version an almost meaty depth, without needing any meat at all. The rice soaks up the sauce and gives this generous dish the plain base it needs.

This is a weeknight recipe through and through, quick enough for a rushed evening, yet comforting enough to also work on a slow fall or winter Sunday. Kids tend to love its creamy texture and mild flavor, while adults can spike their plate with a bit more mustard. Mon Chou likes to serve it when button mushrooms are firm and you want a meatless dish that still feels complete.

The ingredients

4 people

Fruits and vegetables

  • Button mushrooms 800 g
  • Onions 2
  • Garlic 2 cloves
  • Parsley 4 sprigs

Pantry

  • Sweet paprikaoften in the pantry 2 tsp
  • Mustardoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Allergens Lactose, Mustard

The step by step recipe

  1. Cook the rice in a large pot of salted water. 12 min

    Drain it well and cover it, it stays warm while you make the sauce.

  2. Cut the mushrooms into quarters and brown them over high heat in the oil, in two batches, without stirring too much. 10 min

    Salt only at the end, salt makes them release their water.

  3. In the same pan, melt the butter, add the sliced onion and garlic and let them turn tender.

    Scrape up the browned bits, the mushroom fond gives it a meaty flavor.

  4. Add the mushrooms back in, sprinkle with paprika, stir in the mustard and cream and let it thicken over low heat. 5 min

    Don't let the cream boil, it can split.

  5. Adjust the seasoning, sprinkle with chopped parsley and serve over the rice.

    A squeeze of lemon juice before serving brightens everything up.

Our tips to get it right

  • Pick button mushrooms that are firm and dry, they brown better than damp or already spotted ones.
  • Use a wide pan so the mushrooms don't overlap too much, otherwise they steam instead of browning.
  • Prep every ingredient before you start, the cooking moves fast once the mushrooms hit the pan.

The variations

  • Swap the button mushrooms for a mix of oyster mushrooms and shiitakes for more umami depth.
  • Add some pan fried bacon bits before the onions if you want a heartier, non vegetarian version.
  • For a quick kid friendly version, spoon the sauce over short pasta instead of rice, it cooks faster.

What to serve it with

  • A green salad with vinaigrette
  • Bread for mopping up the sauce
  • A glass of grape juice

Storage

This stroganoff keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze well because of the heavy cream, which can separate once thawed. Reheat it gently over low heat while stirring, without letting it boil.

Questions about this dish

Can you use heavy cream instead of crème fraîche?

Yes, but the sauce will be a bit thinner and less rich. Let it simmer a little longer over low heat to thicken back up.

Can you make this dish ahead of time?

You can cook the mushrooms and the rice a few hours ahead. Put the sauce together with the cream right before serving so it keeps its texture.

What kind of mustard works best here?

A classic Dijon mustard works great, it adds a tangy kick without taking over. Whole grain mustard also works and adds a bit of texture.

Why cook the mushrooms in two batches?

Too many mushrooms at once in the pan drop the temperature, so they release water instead of browning. In two batches, each mushroom stays well seared and picks up color.

How long does it take to make a mushroom stroganoff with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a mushroom stroganoff with rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom stroganoff with rice cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard. Always check the labels of the products you buy.

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