Mushroom Stroganoff

Servings 2
Author Debi


  • 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


  1. 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.
  2. 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.

Recipe Notes

*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