Mushroom Stroganoff Rice Bowl

Name: Mushroom Stroganoff Rice Bowl
Total time: 300 s
Yield: 1 Serving
Cuisine: British
Ingredients: 150 g Assorted Mushrooms *I used Pearl Oyster Mushrooms, King Oyster Mushrooms, Button Mushrooms and Chestnut Mushrooms; 1/4 Onion *thinly sliced; 1 small clove Garlic *finely chopped; 10 g Butter *OR Oil; 1/2 tablespoon Plain Flour; 1/4 cup Water; 1/4 Stock Cube *I used Vegetable Stock Cube; 1/4 cup Sour Cream OR Thickened Cream; Salt & Black Pepper; 1 serving warm Cooked Rice; Finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

Beef Stroganoff has become very popular and there are many variations these days. I sometimes use Chicken OR Pork instead of Beef. Today I didn’t use any meat. I used a lot of Mushrooms, and I made it into a rice bowl because I always eat it with Rice. Super easy to cook and absolutely delicious!

Hiroko Liston @hirokoliston

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Ingredients

5 minutes

1 Serving

150 gAssorted Mushrooms *I used Pearl Oyster Mushrooms, King Oyster Mushrooms, Button Mushrooms and Chestnut Mushrooms
1/4Onion *thinly sliced
1small clove Garlic *finely chopped
10 gButter *OR Oil
1/2 tablespoonPlain Flour
1/4 cupWater
1/4Stock Cube *I used Vegetable Stock Cube
1/4 cupSour Cream OR Thickened Cream
Salt & Black Pepper
1serving warm Cooked Rice
Finely chopped Parsley

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Steps

5 minutes

1

Melt Butter (OR heat Oil) in a frying pan over medium heat, cook Onion and Garlic for a minutes, add Mushrooms, and cook for a few minutes.
2

Add Flour and stir, then add Water and Stock Cube. When the sauce thickens, add Sour Cream (OR Cream), and season with Salt & Black Pepper.
3

Half fill a bowl with warm Cooked Rice and cover it with the Mushroom mixture, sprinkle with some finely chopped Parsley and extra Black Pepper.