Mushroom Stroganoff with Steamed Rice | Lunch & Dinner Recipes | Creamy Sauce Recipe for Rice
Mushroom Stroganoff Vegetarian | French Vegetarian Recipes | French Vegetarian Meals | Button Mushroom Stroganoff | Portobello Mushroom Recipes | Creamy Mushroom Sauce | Creamy Mushroom Gravy | Recipes For Dinner Date | Recipes For Family Dinner | Recipes For Weekend Veg | Sauce Recipes For Rice | Best Ways To Cook Mushrooms | Mushroom Recipes Veg | How To Cut Mushrooms | Meal Recipes Veg | Rice Recipes | Gravy For Rice Veg | Rajshri Food
Learn how to make Mushroom Stroganoff at home with our Chef Varun Inamdar
Mushroom Stroganoff Ingredients:
1 tbsp Oil
1 tbsp Butter
1 cup Cooked Rice
1 cup Button mushrooms
1 cup Portobello mushrooms
1 tsp Soy Sauce
1 tsp Mustard Powder
1/2 cup Fresh Cream
1/2 Lemon Juice
1/2 cup water
1/2 tsp salt
Black Pepper
1 cup Cooked Rice
Parsley (for garnish)
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About Stroganoff
The dish is named after one of the members of the influential Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes.
Mushroom Stroganoff or Mushroom Stroganov (UK: /ˈstrɒɡənɒf/, US: /ˈstrɔːɡənɔːf, ˈstroʊɡ-/; Russian: бефстро́ганов, romanized: befstróganov,[1] IPA: [bʲɪfˈstroɡənəf]) is an altered version of Russian dish, consists of sautéed pieces of mushrooms served in a sauce of mustard and smetana (sour cream). Mushrooms are common in many variants.The sauce is a simple roux mixed with prepared mustard and broth, and finished with a small amount of sour cream.Stroganoff's popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter.
Wild Rice Hotdish
Amazing flavor and a fantastic side dish. You have to try this one!
Recipe:
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Other Recipes mentioned with this dinner:
Herbed Butter Beef Tenderloin recipe:
Sautéed Mushrooms and Onions recipe:
Easy Cheesy Cauliflower recipe:
Balsamic Arugula Salad recipe:
Wild Rice Stuffing - Thanksgiving Recipes - Everyday Food with Sarah Carey
Thanksgiving might feel like it's far away, but it's right around the corner! My foolproof strategy is to get a head start on planning the meal, which is why I'll be making festive and seasonal dishes all week long. Today's recipe for a nutty wild rice dressing calls upon the same wonderful flavors found in traditional stuffing, only this version is completely gluten-free; it's also vegetarian. This is one healthy dish that will definitely have your family giving thanks!
Sarah's Tip of the Day:
This recipe calls for cooked wild rice, which can be prepared up to one day in advance.
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PREP: 20 MINS TOTAL TIME: 1 HOUR 15 MINS
SERVINGS:8
INGREDIENTS
2 cups wild rice
2 tablespoons olive oil
2 stalks celery, diced medium
1 small yellow onion, diced small
2 cloves garlic, finely chopped
1 large jalapeno, seeded and finely chopped
Salt and pepper
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/2 cup golden raisins
1/4 cup vegetable broth
2 1/2 teaspoons ground coriander
1-2 tablespoons white-wine vinegar
COOK'S NOTE
Inside or Out
Use this in place of a bread stuffing when roasting a stuffed turkey, or serve on the side as directed.
DIRECTIONS
STEP 1
Cook rice according to package instructions. Preheat oven to 375 degrees. In a small skillet, heat oil over medium. Add celery, onion, garlic, and jalapeno and cook, stirring, until onion is translucent, about 5 minutes. Season with salt and pepper and transfer to a large bowl. Add rice, pepitas, raisins, broth, and coriander. Stir to combine and transfer to a 9-inch square baking dish. Bake until heated through, about 20 minutes. Drizzle with vinegar and serve.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Wild Rice Stuffing - Everyday Food with Sarah Carey
Chicken Wild Rice Casserole
Chicken Wild Rice Casserole with tender, flavorful chicken nestled in a bed of wild rice and mushrooms.
If you’re longing for a memorable dish that’s filling, uniquely flavored and delicious, look no further! This Chicken Wild Rice Casserole is absolutely terrific and perfectly satisfying.
The casserole has a nice nutty bite from the wild rice and a deep rich flavor from the mushrooms, wine and broth. If you love wild rice and comfort food, this casserole is for you!
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Thanku
Garlic Butter Rice
Your everything-rice that you can serve with anything! Roasts, stews, char sui pork, Vietnamese lemongrass chicken, Moroccan meatballs, Mexican beef.
Flavoured enough to eat plain, straight out of the pot, no smothering with sauce required. Have some tonight, freeze some for later!
Recipe ⬇️⬇️⬇️ or print:
Garlic butter rice – for everything!
5 tbsp / 75g unsalted butter
5 garlic cloves, finely minced
2 cups white rice – long grain, medium grain, short grain (sushi rice) or basmati
3 cups chicken stock/broth, low sodium
¾ tsp salt
1 tbsp parsley, finely chopped, plus more for garnish (optional)
1. Melt half the butter in a large saucepan on medium high, sauté garlic 30 sec until light golden. Add rice and stir 1 minute.
2. Add stock and salt, turn heat up to high. Bring to simmer, put lid on and turn down to low (or medium low for weak stove). Cook 15 min – no peeking, no stirring – until liquid absorbed. Rest with lid on 10 min. Fluff, then stir through remaining butter until melted. Toss through parsley, eat! Keeps 2 days in fridge, freezer 3 months.