Mixed Wild Mushroom Stroganoff Recipe

Rinse and cook rice

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well. In a medium saucepan combine rinsed rice, 540 ml water, 1/2 tsp salt and 1 tsp olive oil. Bring to a boil over high heat, then reduce to a low simmer, cover tightly and cook for 12–15 minutes (or according to package instructions) until the water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

Prepare ingredients

Clean the wild mushrooms by brushing or wiping with a damp cloth; avoid soaking. Slice larger mushrooms and tear delicate ones into bite-sized pieces. Finely slice the onion, mince the garlic, and finely chop the gherkins. Measure out spices and liquids so they're ready.

Sauté aromatics

Heat 2 tablespoons olive oil and 1 tablespoon plant-based butter in a large wide skillet or sauté pan over medium heat until the butter melts and starts to foam. Add the sliced onion and cook, stirring occasionally, for 6–8 minutes until soft and translucent and beginning to caramelize. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.

Cook mushrooms

Increase heat to medium-high. Add the prepared mushrooms in a single layer (work in two batches if necessary to avoid steaming). Cook without stirring for 2 minutes to allow them to brown, then stir and continue to cook for 4–6 minutes until the mushrooms have released their liquid and are golden-brown. Season lightly with 1/4 tsp of the salt and 1/4 tsp black pepper while cooking.

Build the sauce

Push the mushrooms and onions to one side of the pan. Add 1 tablespoon flour to the cleared space and stir into the fat to form a roux, cooking for 30–60 seconds to remove the raw flour taste. Sprinkle over 2 teaspoons sweet smoked paprika and stir to combine. If using, pour in 50 ml white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by half (about 1–2 minutes).

Simmer with stock and coconut cream

Stir in 250 ml vegetable stock and 1 tablespoon Dijon mustard, mixing thoroughly to dissolve the roux. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened. Reduce heat to low and stir in 200 ml coconut cream and 1 tablespoon soy sauce or tamari. Continue to simmer on low for 3–5 minutes until the sauce is creamy and coats the back of a spoon. Taste and adjust seasoning with remaining 3/4 tsp salt and remaining 1/4 tsp black pepper as needed.

Add gherkins and finish

Stir in the chopped gherkins and 1 teaspoon lemon juice. Cook for 1–2 minutes just to warm the gherkins and meld flavors. If the sauce is too thick, add up to 2–3 tablespoons extra stock or a splash of reserved rice cooking water to loosen.

Final touches

Remove from heat and stir in 2 tablespoons chopped fresh parsley. Adjust acidity or salt with additional lemon juice or soy sauce to taste. If using, drizzle 2 tablespoons extra coconut cream over the finished stroganoff for richness and garnish with extra parsley and pickled gherkin slices.

Serve

Divide the cooked rice among plates or bowls and spoon the mixed wild mushroom stroganoff over the rice. Serve immediately.