Hello everybody, this week I made a vegan stroganoff or risotto, I cannot really decide which it is. This recipe is going to be great for the holidays, especially if you’re suffering through the snow like I am. It’s warm & creamy with tons of ways to personalize the recipe to your palette. Let’s get cooking!
- 2.5 Cups of Chopped Mushrooms
- 1.5 Cups of Water (Can substitute with Almond Milk)
- 1 Cup of Unsweetened Almond Milk (2.5 if using over water)
- 1 Cup of Rice
- 2 Tablespoons of Olive Oil
- 2 Teaspoons of Oregano
- 2 Teaspoons of Parsley
- 1-2 Teaspoons of Garlic Powder (1-2 cloves if using fresh)
- 1 Teaspoon of Green Chives
- 1 Teaspoon of Rosemary
- 1 Teaspoon of Thyme
- Flour or Cornstarch (Optional to thicken)
1. Start off with rinsing and drying the mushrooms. They can be covered in dirt so do this thoroughly. Afterwards begin cutting them in anyway you prefer, I chose long thin cuts.
2. Heat the Olive Oil in the pan, and toss in the mushrooms.
3. After cooking down for a few minutes (3-4), add 1 cup of Almond Milk then seasonings.4. Stir the pan, allowing nearly all of the liquid to absorb. If you want to speed up the process adding Almond flour, or Cornstarch can boost it along. It should be a thick and creamy consistency.
5. Once that is complete you can either choose to cook the Rice directly in with the Mushrooms (as I did) or cook it on the side and top with the Mushrooms. If adding directly simply put the heat on low and add the Rice and Water (or Almond Milk). Cover for 30-45 minutes, adding more liquid if necessary. If cooking on the side boil the Water then add the rice, lower the heat and cover for 30 minutes.
This recipe is great because as shown there are many different ways to tailor its texture, consistency, and caloric content to your needs. I would recommend adding Flour, and using solely Almond Milk. However, if you are extremely calorie conscious skipping it will not diminish the strength of this dishes flavor.