Mushroom Stroganoff is an easy to make and delicious vegetarian take on the classic stroganoff dish. This version’s even healthy!
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I’ve said before that there were two things I really missed when I became a vegetarian: Beef Jerky and Beef Stroganoff.
I love library books
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.
The recipe makes a small serving
After all, it is a Weight Watchers recipe.
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.
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Mushroom Stroganoff Recipe
- 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 white 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.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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I would certainly have seconds of this yumminess. Thank you for sharing at the Thursday Favorite Things hop xo
Even a meat eater like me can appreciate this! I can’t get enough mushrooms in my system right now – I love them!
OH, my hubs will love this! 🙂 Glad you used the rice!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
We have a great collection of recipes going to get us ready for menu planning! Hope to see you this Thursday for another Gluten Free Fridays link up! It will be live at 7:05 eastern US time. Cindy from vegetarianmamma.com
Love mushrooms. They would add a nice meaty flavor but so much less calories. Thanks for sharing on Thursdays Treasures.
Just found this on pinterest and it was super yummy!!! I think I will double the recipe next time though.
I’m now making this for the second time and doubling the batch! This meal is incredible delicious, the only issue I’ve ever had is not enough liquid for the rice and having to add more but that is very minor.
If you haven’t made this yet, I suggest you give it a go!
Thanks so much for taking the time to come back and leave a wonderful comment. I really appreciate it! Thanks so much!
I cooked this for my family the other night and it was so yum! Everybody loved it even our 1 year old daughter. I had doubled the recipe but next time I will triple it because we had it as a meal and there are 4 of us, otherwise double is good if you have a side dish too. Thanks for sharing this recipe is a keeper!
Harley, thanks so much for the comment! This was always one of my favorites, so I’m glad your whole family loved it!
This looks and sounds really good!! I have a question on the sour cream… The only sour cream I know is made from milk/cream. Where can I get a vegan version?
Charlotte, depending on where you live you might be able to find some at a regular grocery store (my store used to carry it, but doesn’t anymore). I’ve seen some at Spouts, and I’m sure that Whole Foods and Mother’s Markets would carry it. If you can’t find any vegan sour cream, vegan cream cheese might also work to add that bit of creaminess, and might be a little easier to find. If those fail, try adding a little plant milk. 🙂
This was really really good however if you use brown rice you will need a lot more liquid and it will need to simmer for about 40 minutes
Made with noodles instead of rice. Turned out good!
Loved it! I used a dark beer instead of wine (I used a porter: Porter’s Cousin by Torg Brewery) and it gave it an awesome savory edge. So good!
I used quinoa instead of rice and substituted low fat Greek yogurt for sour cream. I think I prefer the beef version but this was still pretty tasty.
I’d at least quadruple this recipe the next time I made it. The recipe barely yielded enough for two people, and it was so yummy we both wanted more!
Used noodles instead of rice and added a little Worcestershire but SO delicious!
Didn’t miss the meat in this dish. Will make again.
Delicious! Definitely needed to double recipe for enough! Might add turkey next time.
This receipe is so awesome its become a staple meal in our home.