Week 13, Friday: Mushroom Stroganoff with Steamed Rice

For today's meal, we present a delicious vegetarian option: Mushroom Stroganoff with Steamed Rice. This creamy and comforting dish is packed with earthy flavors and pairs wonderfully with fluffy steamed rice. It's a perfect way to end the week and start the weekend. Let's get started on the recipe!

Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes

Ingredients

Mushroom Stroganoff

• 1 lb (450 g) mushrooms, sliced (cremini or white button)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 1 cup sour cream
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Steamed Rice

• 2 cups (400 g) jasmine or basmati rice
• 4 cups (1 L) water
• 1/2 tsp salt

Instructions

Mushroom Stroganoff

1. In a large skillet, melt the butter over medium heat.
2. Add the onion and cook for 4-5 minutes, until softened.
3. Stir in the garlic and cook for 1 minute, or until fragrant.
4. Add the mushrooms and cook for about 8 minutes, until they release their moisture and start to brown.
5. Sprinkle the flour over the mushrooms, stirring to coat, and cook for 1-2 minutes.
6. Slowly pour in the vegetable broth while stirring, then bring the mixture to a simmer.
7. Cook for about 5 minutes, until the sauce thickens.
8. Remove the skillet from the heat and stir in the sour cream and parsley. Season with salt and pepper, to taste.

Steamed Rice

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rice, water, and salt.
3. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
4. Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Fluff with a fork before serving.

Serve the Mushroom Stroganoff over the steamed rice, and enjoy!