Mushroom Stroganoff

ByMadison Rae
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Why Make This Recipe

Mushroom Stroganoff with brown rice is a delicious and healthy meal option. It combines the rich flavors of mushrooms in a creamy sauce with the nuttiness of brown rice. This dish is not only satisfying but also packed with nutrients. It’s perfect for a cozy dinner or a quick weeknight meal. Plus, it’s simple to prepare, making it suitable for both beginners and experienced cooks.

How to Make Mushroom Stroganoff & Brown Rice

Ingredients

  • 250g brown rice
  • 500g mushrooms (button or Paris mushrooms)
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • Salt and pepper (to taste)
  • Paprika
  • Cumin
  • Thyme
  • Parsley
  • 200g sautéed mushrooms
  • 100ml fresh cream

Directions

Preparation of the Mushrooms

  1. Clean the mushrooms thoroughly to remove all dirt.
  2. Cut them into uniform pieces for even cooking.

Making the Creamy Sauce

  1. In a pan, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent.
  3. Stir in the minced garlic and cook for 1-2 minutes.
  4. Add the mushrooms and sauté until they are golden and tender.
  5. Pour in the fresh cream, then season with paprika, cumin, thyme, salt, and pepper. Mix well.

Assembly of the Stroganoff

Combine the mushroom sauce with the prepared brown rice. Stir until the rice is well coated with the creamy sauce.

How to Serve Mushroom Stroganoff & Brown Rice

Serve the Mushroom Stroganoff hot, topped with some fresh parsley for a bit of color. It pairs well with a simple salad or steamed vegetables on the side.

How to Store Mushroom Stroganoff & Brown Rice

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 2-3 days. To reheat, simply warm it in a pan on the stove or in the microwave until heated through.

Tips to Make Mushroom Stroganoff & Brown Rice

  • Use a mix of different mushrooms for varied flavors.
  • Adjust the spices according to your taste preference.
  • Adding a splash of vegetable broth can enhance the sauce’s flavor.

Variation

You can easily switch out the brown rice for another grain like quinoa or serve it with pasta for a different twist. If you want a heartier dish, consider adding vegetables like spinach or bell peppers.

FAQs

1. Can I make this recipe vegan?
Yes, you can replace the cream with a plant-based cream or coconut milk to make it vegan.

2. How can I make it spicier?
Add some red pepper flakes or a dash of cayenne pepper to the sauce for a spicy kick.

3. Can I use dried mushrooms instead of fresh?
Absolutely! Just be sure to soak them in warm water before adding them to the dish to rehydrate.

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Mushroom Stroganoff with Brown Rice

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delicious and healthy Mushroom Stroganoff served over brown rice, combining rich mushroom flavors in a creamy sauce.

Ingredients

Scale
  • 250g brown rice
  • 500g mushrooms (button or Paris mushrooms)
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • Salt and pepper (to taste)
  • Paprika
  • Cumin
  • Thyme
  • Parsley
  • 200g sautéed mushrooms
  • 100ml fresh cream

Instructions

  1. Clean the mushrooms thoroughly to remove all dirt.
  2. Cut them into uniform pieces for even cooking.
  3. In a pan, heat the olive oil over medium heat.
  4. Add the chopped onion and sauté until it becomes translucent.
  5. Stir in the minced garlic and cook for 1-2 minutes.
  6. Add the mushrooms and sauté until they are golden and tender.
  7. Pour in the fresh cream and season with paprika, cumin, thyme, salt, and pepper. Mix well.
  8. Combine the mushroom sauce with the prepared brown rice, stirring until the rice is well coated.

Notes

Top with fresh parsley before serving. Pairs well with a simple salad or steamed vegetables.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 20mg

Keywords: Mushroom Stroganoff, Brown Rice, Vegetarian Dinner, Creamy Sauce, Healthy Recipe

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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