Mushroom Stroganoff with Wild Rice Blend

I love this vegetarian variation of the Stroganoff ragout. Sour cream and mustard give the sauce its characteristic, rich and creamy consistency, and a slightly tart flavor. Mushrooms – with their wonderful earthy flavors – fresh spinach, scallions, and chives replace the classic beef tips and make this dish a perfect comfort food. Serve it with a variety blend of nutty black rice, sweetish red rice, bready brown rice, starchy wild rice, and mild-tasting white rice.

Mushroom Stroganoff with Wild Rice Blend

Recipe by Anna BembryCourse: main course
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes

Perfect vegetarian comfort food.

Ingredients

  • 125 g / 4.4 oz wild rice blend

  • 1 bunch of scallions

  • 1 garlic clove

  • 400 g / 14.1 oz champignons or other mixed mushrooms

  • 1 tablespoon butter + some extra

  • a splash of white wine

  • 200 g / 7.1 oz sour cream

  • Dijon mustard and coarse mustard, 1 teaspoon of each

  • 100 g / 3.5 oz baby spinach

  • 1 bunch of chives

  • salt and pepper

Method

  • Place the rice in a colander and rinse thoroughly with cold water, then boil in three times the amount of water until cooked. Depending on the instructions on the packaging, this should take about 20 – 25 minutes. Afterward, drain any excess water.
  • While the rice is cooking, rinse and pat dry the scallions and chop them into fine rolls. Set a handful aside for garnish. In a small skillet heat up a little bit of butter (about a teaspoon or so) and briefly saute the remaining scallions over medium-high heat.
  • Rinse and spin dry the baby spinach. Rinse and pat dry the chives, then chop into very fine rolls.
  • Gently clean the mushrooms with a paper towel or a brush and cut into thin slices. Peel and thinly slice the garlic clove.
  • In a large pan, heat up 1 tablespoon of butter. Add the mushrooms and sear over high heat for 2 – 3 minutes. Reduce the heat to medium-high and add the garlic. Keep frying for another 1 -2 minutes, then deglaze with a splash of white wine.
  • Stir in sour cream, Dijon and coarse mustard and let it simmer over medium heat for 3 – 4 minutes.
  • Add spinach to the mushrooms and briefly fold in.
  • Add rice, chives, and the sautéed scallions to the mushrooms and season generously with salt and pepper. Give your Stroganoff a good stir and serve immediately, garnished with fresh scallions.
Perfect Roast Beef
Great for Sunday dinner or any special occasions.
Strawberry Tart with Red Wine Caramel
An outstanding recipe for an amazing and delicious dessert.
Sourdough Ciabatta
The rustic Italian bread with with a light and airy crumb, perfect …
Banana-Chocolate Swirl Cake
The riper the bananas you use in this beautiful banana-chocolate swirl cake, …

Shall we talk about it?