Mushroom Stroganoff w/ Buttered Rice

Recipe and images by Emma Galloway

There’s something super comforting about creamy mushrooms but add buttered rice and you have yourself one seriously cozy dish. I used button mushrooms simply for the convenience, but feel free to mix things up and use a variety if you like! You’ll notice I don’t rinse the rice, with basmati I don’t find it needs it. Stick to the rice/water ratios and you’ll be rewarded with fluffy rice every time.

Serves 2–3 generous serves or 4 small serves

Buttered rice

1 cup basmati rice

2 tbsp butter or ghee

3 tbsp extra virgin olive oil

2 onions, finely diced

6 cloves garlic, crushed

1 tsp dried thyme (or 2 tsp fresh)

600g button mushrooms, halved or quartered if large

2 tsp paprika

½ cup vegetable stock or water

1 tsp Dijon mustard

1–2 tsp soy sauce or tamari (gluten-free if needed)

2–3 tbsp sour cream or crème fraîche

big handful flat leaf parsley, roughly chopped (reserve a little for the top)

fine sea salt and freshly ground black pepper

To cook the rice, place unwashed basmati rice and butter/ghee into a medium saucepan, add 1½ cups cold water and bring to the boil. Reduce heat to the lowest setting, cover with a tight-fitting lid and cook 12 minutes without removing the lid. Turn off the heat and without disturbing the lid, allow to sit for 10 minutes before fluffing up with a fork.

Meanwhile, heat olive oil in a large saucepan over medium high heat. Cook onion 3–4 minutes until tender, add garlic and thyme and cook for a further 30 seconds. Add mushrooms and cook, stirring often for 5–8 minutes or until starting to soften and release their juices. Add paprika and cook, stirring for 30 seconds. Add vegetable stock/water, mustard, 1 teaspoon soy sauce and a little salt and pepper. Give it all a good stir, then cover with a lid and cook on low for 5 minutes. Remove from the heat and stir through sour cream/crème fraîche and chopped parsley. Taste and add the remaining teaspoon of soy sauce if needed, or a little more salt and pepper. Serve hot over buttered rice, topped with a little extra parsley.

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