I’ve said before that there were two things I really missed when I became a vegetarian: Beef Jerky and Beef Stroganoff.
That’s where this Mushroom Stroganoff comes in; I found it many years ago in a book from Weight Watchers. I used to love to go to the library and check out cookbooks. That’s one of the ways I learned how to cook. Well, this was in one of those library books. I copied the recipe out of the book, and taped it in my 3-ring binder. I always write on any recipe I try – make notes like what to change, or if it was good or not. I even used to have a star rating system. I gave this recipe 5 out of 5 stars. And, I always note the date I made it first; this one I made back in 1995.
So, its been around awhile. It’s really easy and super tasty. This recipe makes 2 servings, feel free to double it if you want more.
It’s fabulous when it’s made with wild exotic mushrooms. But, for my normal day-to-day enjoyment, I just use the small brown cremini mushrooms. White button mushrooms are great as well.
I tried the stroganoff with my new Planet Rice Sprouted Brown Rice. This rice is delish. The husband gave it the best possible compliment the other day, he said it tasted just like white rice. Wow, that’s huge coming from him. He grew up eating white rice and still prefers it to brown rice.
Want more healthy recipes? Follow me over on Pinterest!
If you like what you see, please click the yum button: Yum
- 2 teaspoons light olive oil
- 1 cup sliced mushrooms
- ¼ cup sliced green onions
- 1 garlic clove minced
- ¾ cup low-sodium vegetable broth
- ¼ cup dry while wine
- 1 tablespoon chopped fresh thyme
- 1/8 teaspoon salt
- dash of freshly ground pepper
- ½ cup rice uncooked
- ¼ cup sour cream
- In a 2-quart saucepan, heat oil, and add mushrooms. Sauté over medium heat until mushrooms are starting to brown, about 5 minutes. Add green onions and garlic, and continue to cook for an additional 30-60 seconds, until garlic becomes fragrant.
- Add remaining ingredients except rice and sour cream, and bring to a boil; add rice and stir to combine. Reduce heat to low, cover and cook until liquid is absorbed and rice is tender, 10-15 minutes*. Stir in sour cream, garnish with additional fresh thyme or green onions as desired, and serve immediately.
*Brown rice may take a little longer to cook than white rice. If the rice isn’t tender but all the liquid is absorbed, add a small amount of broth or water, and continue to cook this way until rice is tender.
Adapted from Weight Watchers