Champignon Mushrooms in Tofu Cream Sauce

Champignon Mushrooms in Tofu Cream Sauce

Hearty and comforting, this mushroom rice dish is made creamy with a blended tofu sauce instead of dairy—bringing depth, protein, and richness without weighing it down. Perfect for cool evenings or when you want a warm, earthy bowl.

Ingredients

For the Rice

1 cup (190 grams) short- or medium-grain rice (like arborio or jasmine)

1½ tbsp. (22 ml.) olive oil

1 small onion, diced

2 cups (150 grams) chopped mushrooms (cremini, shiitake, or king oyster)

2½ cups (600 ml.) vegetable broth, warmed

Sea salt and black pepper, to taste

For the Tofu Cream Sauce

½ block (7 oz. / 200 grams) silken or soft tofu

1 tbsp. (15 ml.) lemon juice

1 tbsp. (15 ml.) nutritional yeast

1 garlic clove

½ tsp. (2.5 grams) sea salt

2 tbsp. (30 ml.) plant milk or vegetable broth (to thin, as needed)

For Topping (Optional)

Extra sautéed mushrooms

Drizzle of olive oil

Fresh thyme or parsley

Directions

1. To make the tofu sauce, blend the tofu, lemon juice, nutritional yeast, garlic, salt, and a splash of plant milk until completely smooth and creamy. Set aside.

2. In a large skillet, heat olive oil over medium heat. Add the onion and cook 4–5 minutes until translucent. Add the mushrooms and sauté until softened and browned, about 5–7 minutes.

3. Stir in the rice and toast for 1–2 minutes. Gradually add the warmed broth, ½ cup at a time, stirring frequently and letting it absorb before adding more. This should take about 20 minutes.

4. Once rice is cooked and creamy, stir in the tofu cream sauce and simmer for 2–3 minutes to warm through. Season to taste with salt and pepper.

5. Serve warm with optional toppings like sautéed mushrooms, olive oil, or herbs.

Make It Yours

• Add spinach or peas during the last few minutes for a pop of green.

• Use barley, farro, or quinoa in place of rice.

Pairs Well With

• A crisp arugula salad

• Roasted carrots or broccoli

• A glass of chilled lemon water