Despite the fact that we’re in the middle of July it feels like autumn. The temperature is down to 54F. It rains. What happened to the summer that never came? I can’t help but to feel a little tricked, but if there is one thing you can’t control it’s the weather, so I might as well get on with it and enjoy the day for what it is, rainy or not :).
Today I won’t be sipping on cooling refreshing drinks or munching on a cold salad, instead I’ll be serving up some proper comfort food: Mushroom Stroganoff – vegetarian style without any meat. This filling dish which is done in under half an hour (more like 15 minutes!) will pretty much guarantee a better mood ;)!
- rice for 2–3 people
- 1 onion, diced
- 4 garlic cloves, pressed
- 500 g button mushrooms
- 1 tbsp olive oil
- 1 tsp paprika
- 50 ml vegetable broth
- salt & pepper, to taste
- 3 tbsp non-dairy cream cheese
- 4 tbsp parsley, chopped
- Boil the rice according to the instructions on the package. Fry onion, garlic and mushrooms in oil for 5–10 minutes until they soften. Add broth, paprika, salt and pepper and cook for another 5 min.
- Stir in non-dairy cream cheese and half of the parsley, heat through and serve with rice. Garnish with the remaining parsley.