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:
Under 650 calories
•Veggie
Allergens:
Soya
•Milk
•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
(Contains Milk)
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
Nutrition Values
Energy (kJ)2574 kJ
Energy (kcal)615 kcal
Fat26.9 g
of which saturates15.9 g
Carbohydrate82.5 g
of which sugars13.9 g
Dietary Fiber0 g
Protein12.6 g
Cholesterol0 mg
Salt3 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
Instructions
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.
- Cook for 10 mins.
- Remove from the heat and leave aside for another 10 mins or until ready to serve (keep covered so the rice can continue to cook in its own steam).
2
- While the rice cooks, quarter the mushrooms. Chop any larger pieces so all are evenly sized.
- 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.
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.
4
- Stir the vegetable stock powder 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. 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.
5
- Fluff up the rice with the fork.
- Add the remaining chopped parsley and mix to ensure it's evenly distributed throughout.
6
- Plate the fragrant mushroom stroganoff alongside the parsley rice.
- Top with a dollop of the remaining creme fraiche.
