Creamy Mushroom Stroganoff with Rice
This vegetarian twist on the classic stroganoff swaps out beef for earthy mushrooms, simmered in a rich, silky sauce with hints of garlic, paprika, and herbs. Served over fluffy rice, it’s comforting, hearty, and full of Mediterranean warmth.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Stroganoff:
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb (450g) mushrooms (cremini, button, or mixed), sliced
1 tsp smoked paprika
1 tbsp tomato paste
1 tsp Dijon mustard
½ cup vegetable broth
½ cup sour cream or Greek yogurt
Salt and black pepper, to taste
1 tsp fresh thyme leaves or ½ tsp dried thyme
1 tsp lemon juice (optional, to brighten the flavor)
For the Rice:
1 cup long grain rice
2 cups water
Pinch of salt
To Garnish:
Chopped parsley
Extra dollop of sour cream or yogurt (optional)
Cracked black pepper
Instructions
1. Cook the Rice
Rinse rice in cold water until water runs clear.
In a saucepan, bring 2 cups water to a boil with a pinch of salt.
Add rice, reduce heat to low, cover, and simmer for 15–18 minutes.
Remove from heat and let steam (covered) for 5 minutes, then fluff with a fork.
2. Saute the Mushrooms
Heat olive oil in a large skillet over medium-high heat.
Add onions and cook until softened (4–5 minutes).
Stir in garlic and cook 1 more minute.
Add sliced mushrooms and cook until they release moisture and begin to brown (7–10 minutes), stirring occasionally.
3. Build the Sauce
Add smoked paprika, thyme, tomato paste, and Dijon mustard. Stir to coat mushrooms evenly.
Pour in vegetable broth and bring to a simmer.
Reduce heat to low and stir in sour cream or Greek yogurt.
Season with salt, pepper, and a touch of lemon juice if desired.
Simmer gently until sauce is creamy and slightly thickened (3–5 minutes). Do not boil once cream/yogurt is added to avoid curdling.
4. Assemble & Serve
Spoon rice onto plates or bowls.
Top generously with the mushroom stroganoff.
Garnish with parsley, extra yogurt/sour cream, and cracked pepper.
Notes
Greek yogurt creates a tangier finish; sour cream is silkier.
Use a mix of mushrooms for deeper umami (shiitake, oyster, cremini).
Add spinach or kale at the end for extra greens.
Tips
For vegan version: Use vegan butter and unsweetened plant-based yogurt or cashew cream.
Don’t crowd the pan when cooking mushrooms—they’ll steam instead of brown.
You can serve this over egg noodles, mashed potatoes, or couscous instead of rice.
Frequently Asked Questions
Q: Can I freeze mushroom stroganoff?
A: Yes, though the creaminess may slightly change in texture. Reheat gently.
Q: Is this gluten-free?
A: Yes—if using gluten-free broth and mustard.
Q: What can I add for protein?
A: Chickpeas or lentils blend in well for added protein.
Nutrition Facts
Calories: ~360
Protein: 9g
Carbs: 45g
Fat: 16g
Fiber: 5g
Sugar: 5g
Sodium: ~400mg