Name: Vegetarian Beef Stroganoff with Mushroom Duxelles
Total time: 50 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 500g mushrooms, finely chopped; 1 onion, chopped; 2 cloves garlic, minced; 200ml vegetable broth; 100ml sour cream; 100g butter; 100g flour; 200g rice; 100g beetroot, grated; 2 tablespoons parsley, chopped; 1 tablespoon Dijon mustard; 1 teaspoon thyme

Vegetarian Beef Stroganoff with Mushroom Duxelles

A meatless version of the classic Russian Beef Stroganoff, featuring a rich mushroom duxelles sauce served with rice, beetroot, and sour cream.

50 minutes4 servings

Method

In a large skillet, melt butter and sauté the onion and garlic until softened.
Add the mushrooms and cook until they release their moisture and begin to brown.
Stir in the flour, Dijon mustard, and thyme, and cook for 1 minute to create a roux.
Gradually add the vegetable broth, stirring constantly to avoid lumps.
Bring to a simmer and cook for 5 minutes to develop the flavor.
Stir in the sour cream and cook for 2-3 minutes until the sauce thickens.
Cook the rice according to package instructions.
Serve the mushroom mixture with the rice, grated beetroot, and parsley.

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