Mushroom Stroganoff
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Mushroom Stroganoff

Mushroom Stroganoff

with parsley rice

Stroganoff is a dish that has its origins in 19th Century Russia. As a recipe, Stroganoff is traditionally made with beef, however, veggie versions are often made with mushrooms due to their meaty texture. This mushroom Stroganoff comes with parsley rice and a helping of cooling creme fraiche.

Tags:
Calorie Smart
Veggie
Allergens:
Soya
Barley
Mustard
Wheat
Celery
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Mushrooms

150 grams

Rice

2 sachet(s)

Worcester Sauce

(Contains Soya)

125 grams

Creme Fraiche

2 sachet(s)

Mustard

(Contains Barley, Mustard, Wheat)

1 sachet(s)

Vegetable Stock

(Contains Celery)

20 grams

Parsley

1 unit(s)

Onion

2 sachet(s)

Paprika

(Contains Mustard)

1 unit(s)

Carrot

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

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Nutrition Values

Energy (kJ)1578 kJ
Energy (kcal)377 kcal
Fat2.2 g
of which saturates0.3 g
Carbohydrate80.8 g
of which sugars12.5 g
Dietary Fiber0 g
Protein11.4 g
Cholesterol0 mg
Salt2.89 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Pan with Lid
Pot
Lid

Instructions

Cook the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil. 
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to cook for 10 mins.
  • Remove the pot from the heat and leave to the side (covered) for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • While the rice cooks, quarter the mushrooms.
  • Roughly chop the parsley (stalks and all).
  • Halve, peel and thinly slice the onion.
  • Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Fry the Veg
3
  • Place a large pan over high heat with a drizzle of oil.
  • Add the onion, carrot and mushrooms to the pan and fry until softened, stirring occasionally, 6-8 mins.
  • Season with salt and pepper. Lower the heat to medium-high.
  • Add the paprika and cook for 1 min more.
Make the Sauce
4
  • Stir the vegetable stock into the pan along with 75ml water (double for 4p).
  • Add the mustard, Worcester sauce and half the chopped parsley.
  • Cover and simmer for 8-10 mins. Give it a stir every 4 mins or so to prevent sticking. Loosen with a splash of water if necessary.
  • Once cooked, remove from the heat and stir through half the creme fraiche.
  • Season to taste with salt and pepper.
Garnish the Rice
5
  • Fluff up the rice with the fork.
  • Add the remaining chopped parsley and mix to ensure it's evenly distributed throughout.
Plate and Serve
6
  • Plate the fragrant mushroom stroganoff alongside the parsley rice.
  • Top with a dollop of the remaining creme fraiche.
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