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    Preparation Time
    25 Mins
    Spice Level  

Melange of Brown Rice & Mushroom Stroganoffby Cook Gourmet

Rs. 398 Serves 2

This eastern european dish has been around for several centuries, but it became a household delicacy 50 years ago, when it was adapted around the world. Traditional stroganoff has beef in it, however our vegetarian version uses mushrooms simmered with sour cream and accompanied with brown rice

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Rs. 398Serves 2

NUTRITIONAmount Per Serving

    • Calories410


    Non Stick Pan

INGREDIENTSPortion for 2

    1 tbsp Olive Oil
    1 Onion
    1 tsp Garlic
    200 gms Mushrooms
    3/4 tsp Vegetable Aromat Powder
    1/2 tsp Paprika Powder
    1/2 tsp Salt
    1/8 tsp Black Pepper
    1/2 tsp Thyme
    4 tbsp Sour Cream
    4 tbsp Parsley
    1 Cup Brown Rice

    Cook Gourmet

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      Prepare Vegetable Stock In a saucepan bring 3/4 cup (180 ml) of water to boil, add vegetable aromat powder and mix well. Switch off heat and keep aside.


      Cook Brown Rice Rinse rice under water to remove starch. Take 3 cups (750 ml) of water in an open pan and bring water to the boil. When water has come to the boil stir in rice, along with salt and bring it back to a gentle simmer Cover the pan with a lid and cook for 18-20 minutes under low flame. Drain excess water and keep aside.


      Start with Mushroom Stroganoff While the brown rice cooks, heat olive oil on a non-stick pan over medium heat. Add onions, garlic, thyme and mushrooms for 5 minutes over medium flame. Mushrooms will begin to soften a bit.


      Add Vegetable Stock & Seasoning Add vegetable stock, paprika, black pepper and salt. (You can add more salt later, in case you find salt is less, but remember that sour cream to be added later has salt). Cook for 3 minutes on medium flame.


      Add Sour Cream & Finish Bring the flame to low. Stir in sour cream and parsley and cook for 30 seconds. Switch off flame. Divide the brown rice into two serving plates and put stroganoff on top and serve.

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