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Vegetarian, Meal soups and plant based

Seitan and mushroom stroganoff with rice

This seitan and mushroom stroganoff with rice is a plant based dish for 4 people, ready in 30 minutes, rated very easy, for about €2.50 per person. The trick is browning the mushrooms over high heat without salting them at first, so they color instead of releasing water. The resulting creamy sauce coats the seitan and rice with real character.

A seitan stroganoff in a creamy mushroom sauce, with rice, the kind of dish you'd expect at a cozy bistro.

Seitan and mushroom stroganoff with rice
Total time
30 min
Difficulty
Very easy
Cost per person
€2.50
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Sliced seitan takes on the texture of a slow cooked meat here, firm to the bite, and soaks up the creamy mushroom sauce around it. White mushrooms, browned over high heat then simmered in cream with shallot and garlic, bring an earthy flavor that recalls old school bistro cooking. Fresh parsley at the end keeps the dish lively instead of too heavy.

This is the kind of meal to make on a weeknight when you want something comforting without spending hours on it, or on a simple Sunday for guests who don't eat meat. Mon Chou files it among the genuinely quick recipes, perfect for when you get home late but still want a dinner that sticks to your ribs.

The ingredients

4 people

Dairy

  • Seitan 350 g
  • Heavy cream 15 cl
  • Butter 20 g

Fruits and vegetables

  • White mushrooms 500 g
  • Shallot 2
  • Garlic 1 cloves
  • Parsley 4 sprigs

Pantry

  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the seitan into strips, slice the mushrooms, and finely chop the shallots and garlic.

    Wipe the mushrooms with a damp cloth, don't wash them.

  2. Cook the rice in a large pot of boiling salted water. 11 min

    Drain it and let it sit, covered, in the pot to dry out a little.

  3. Brown the seitan in the oil and butter, then set it aside. 5 min

    Let the seitan really take on color, it'll taste better for it.

  4. Sauté the mushrooms with the shallots and garlic, then add the cream, salt, and pepper. 10 min

    Let the cream reduce until it coats the back of a spoon.

  5. Return the seitan to the sauce, sprinkle with parsley, and serve over the rice.

    A squeeze of lemon at the end brightens up the cream.

Our tips to get it right

  • Pick firm, bright white mushrooms, they'll release less water and brown better.
  • Cut the seitan into even strips so it browns uniformly and stays tender inside.
  • Taste the sauce before adding the seitan back in, that's your moment to adjust salt and pepper without soaking the seitan too much.

The variations

  • Swap the white mushrooms for chanterelles or oyster mushrooms for a more autumnal flavor.
  • For a lighter version, use reduced fat cream or a cooking yogurt instead of full cream.
  • For kids, chop the sauce into smaller pieces and serve over pasta instead of rice, it often goes down easier.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of grape juice
  • Fresh bread to soak up the sauce

Storage

This dish keeps 2 to 3 days in the fridge in a sealed container. It freezes well, sauce and seitan together, for up to 2 months. Reheat it gently in a pan or on low heat with a splash of water to loosen the sauce.

Questions about this dish

Can you replace the seitan with something else?

Yes, firm tofu cut into strips or thick slices of portobello mushroom work well. Brown them the same way to keep that savory edge.

Can you make this dish ahead of time?

Yes, you can make the mushroom sauce and seitan the day before, then reheat gently before serving. Cook the rice just before eating so it stays fluffy.

Why shouldn't you salt the mushrooms at the start?

Salt draws water out of mushrooms and stops them from browning. It's better to sear them dry over high heat, then season once they've colored.

Is this dish good for kids?

The texture of seitan can surprise kids used to meat. Blending the sauce or serving it over pasta usually makes it easier for them to enjoy.

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

About 740 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 seitan and mushroom stroganoff with rice cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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