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A creamy stovetop mushroom sauce with paprika, mustard and sour cream, served over rice — a filling, budget-friendly vegetarian dinner that comes together in one pan.
Vilhjálmur Stefánsson
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
garnish
Cook the rice in a pot according to the package instructions, about 15–20 minutes — time it so it finishes around the same time as the mushroom sauce.
Meanwhile, melt the butter in a large frying pan over medium heat. Cook the onion for about 5 minutes until soft and translucent, then add the garlic and cook for 1 more minute.
Sprinkle in the paprika and stir for about 1 minute until fragrant.
Add the mushrooms to the pan, turn the heat up slightly and cook for 6–8 minutes, stirring occasionally, until they've released their liquid and started to brown.
Pour in the vegetable stock (use a gluten-free stock/bouillon) and let it simmer over low heat for 3–5 minutes until the sauce thickens slightly.
Take the pan off the heat and stir in the sour cream and mustard. Don't put it back on high heat, or the sauce may split. Season to taste with salt and pepper.
Stir in most of the parsley.
Serve the mushroom stroganoff over the rice, topped with the remaining parsley.
Based on 9 of 10 ingredients — the rest are missing nutrition data.
Per serving
457
kcal
Calories
11.4
g
Protein
15.6
g
Fat
69.3
g
Carbs
3.3
g
Fiber
The sauce keeps for a day or two but is best reheated gently over low heat, since sour cream sauces can split if boiled — add a splash of stock or water if it looks thick.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
