Thai Mushroom Stroganoff with Aztec Blend™

Thai Mushroom Stroganoff with Aztec Blend™

Complete protein in a hearty vegetarian dish, melding familiar flavors with a Thai twist. Topped with fresh, umami-rich creminis in coconut milk, Aztec Blend™ from InHarvest stands in for the classic rice pilaf of stroganoff. Aztec Blend™ offers a flavorful base of ancient amaranth, exclusive Colusari™ Red Rice, whole-grain brown rice and multi-colored split peas.

InHarvest Products Used


Courtesy of Monica Pope, chef/owner, t’afia, Houston, for the Mushroom Council,

Yield: 4 portions

  • 2½ c. water
  • 8 oz. InHarvest Aztec Blend™
  • 1/3 t. turmeric powder
  • 1¼ t. kosher salt, divided
  • 2 t. butter
  • ¼ c. olive oil
  • 1½ lbs. cremini mushrooms, halved or quartered
  • 1 small stalk lemongrass, crushed
  • 3 lime leaves or about 1 T. grated lime zest
  • 2½ t. grated peeled ginger
  • 3 T. cornstarch
  • 2¾ c. coconut milk, divided
  • ¼ t. ground black pepper
  • ¼ c. roughly chopped fresh cilantro


  1. To water in a saucepot, stir in InHarvest Aztec Blend, turmeric powder, ½ t. salt and butter. Bring to a boil. Reduce heat and simmer, covered, until just tender, about 35 minutes. Spread the rice on sheet pans to cool; refrigerate.
  2. In a large saucepot, heat the oil. Add the mushrooms and stir. Cover and cook for about 10 minutes or until tender. Add the lemongrass, lime leaves or zest and ginger.
  3. In a small bowl, blend the cornstarch with ¼ cup coconut milk to a thin paste. Set aside.
  4. Add remaining coconut milk to the pot and simmer for 5 minutes. Pour in the cornstarch paste and bring to a boil; stir for a minute to thicken. Season with remaining salt and pepper; remove the lemongrass. (At this stage the stroganoff can be cooled and refrigerated until service.)
  5. Per portion, to order: Bring about 1 cup stroganoff to a simmer and serve over about 1 cup rewarmed rice blend. Garnish with chopped cilantro.