Creamy Mushroom Stroganoff with Herbed Rice & Roasted Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz cremini mushrooms, sliced 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup sour cream 1/2 cup vegetable broth 1 tbsp tomato paste 1 tbsp fresh dill, chopped 1 tbsp fresh parsley, chopped Salt and pepper, to taste Olive oil 2 cups uncooked rice 3 cups water 1 lb asparagus, trimmed 1 tbsp olive oil

Instructions

1. Begin by preparing the herbed rice. In a medium saucepan, bring water to a boil and add rice, salt, and a pinch of parsley and dill. Cover and cook according to package instructions. Meanwhile, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Drizzle trimmed asparagus with olive oil, season with salt and pepper, and roast for 15 20 minutes or until tender and slightly charred. In a large pan, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook for an additional minute. Add mushrooms and cook until they release their juices and become tender. Stir in vegetable broth, tomato paste, chopped dill, and parsley. Simmer for a few minutes, then stir in sour cream. Season with salt and pepper to taste. Serve the creamy mushroom stroganoff over the herbed rice and garnish with fresh dill sprigs. Enjoy!

Chef’s Insight

The combination of creamy stroganoff, herbed rice, and roasted asparagus creates a perfect balance of flavors and textures in this Russian dinner.

Notes

This recipe is suitable for a vegetarian diet and can be easily adapted to be dairy-free with the appropriate substitutions.