Season with salt and chilli, and sauté until you have a dry mixture. Remove from heat and set aside. Mushrooms have a great ‘meaty’ texture (despite the obvious fact they are not meat), are highly nutritious and are a great cost-effective meal staple! The mushrooms are sauteed and served in a gravy consisting of sour cream and other ingredients. Yes, the mushroom rice can be made Vegan. Use Vegan butter instead of dairy butter in the recipe. I will not recommend skipping the butter as it adds immense flavor to the seasoned rice. If you love this Seasoned rice, you will also love Heat oil in a large frying pan over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side. White Basmati Rice– I prefer to use Tilda Extra-long basmati rice for rice dishes. Rinse the rice at least 5 to 6 times, until clear. Soak for at least 20 minutes. if you prefer, you can also use Long grain rice.

Heat the oil in a heavy pan and add all the spices until they sizzle & become fragrant. This should only take a minute. Mushrooms– The recipe uses sliced white button mushrooms. You can also use brown button mushrooms, Cremini mushrooms, Baby Bella, Shitake Mushrooms, or a combination of your favorites. If you have mushrooms in plenty, try this Mushroom Bhaji or Air fryer Roasted Mushrooms.

Add Mushrooms & Cook– Stir in sliced mushrooms and cook, stirring occasionally, until mushrooms are tender and browned about 5 minutes. Yes! You can make mushroom stroganoff in advance and reheat it another night. It stays fresh in the fridge for up to 5 days, so you can make it at the weekend and have it in the week, or make it the night before a dinner party so you can spend more time with your guests.

Many of the ingredients in mushroom stroganoff are perfectly happy to be frozen and then reheated. The sour cream is a bit fussier in that it will have a slightly different texture after being thawed; it will be a little thinner, less creamy and can give the sauce a yellow tinge (although it turns white again after being heated). Although, the texture of the mushrooms will be slightly different when frozen, as compared to freshly made mushroom rice. How to reheat the Frozen Mushroom rice?Stroganoff is a dish used to adaptations – whether that’s making it vegetarian or vegan, using strips of beef instead of chunks, serving it with rice or pasta or potatoes, or changing the amount or kinds of seasoning you use, so yes you can absolutely make stroganoff without mushrooms. Oil and Butter – Use Olive Oil or any other oil you prefer. Vegan or regular butter will add a buttery flavor to the rice. I like to add another tablespoon of butter, after cooking. This enhances the taste of the rice. This seasoned mushroom rice is for all Mushroom lovers. Made with mushrooms, onions, garlic, and rice, this Mushroom Rice Pilaf is a simple and delicious rice dish. All you need is one pot and just about 30 minutes. Aromatics – Add the bay leaf, white onion, and minced garlic. Cook until translucent, about 2- 3 minutes. Open the lid, add a knob of butter and allow it to sit for another 5 minutes. Stir through the green onions. Vegetarian Mushroom rice in under 30 minutes!