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Mushroom Stroganoff
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Mushroom Stroganoff

Mushroom Stroganoff

with cooling creme fraiche and 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)

10 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)2219 kJ
Energy (kcal)530 kcal
Fat17.8 g
of which saturates9.7 g
Carbohydrate83 g
of which sugars15 g
Dietary Fiber0 g
Protein13 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 with 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.
  • Cook for 10 mins then remove from the heat.
  • Keep 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. 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.
Fry the Veg
3
  • Place a large pan over high heat with a drizzle of oil.
  • Fry the onion, carrot and mushrooms 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 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.
  • Once cooked, remove from the heat and stir through half the creme fraiche.
  • Season to taste with salt and pepper.

TIP: Loosen the sauce with a splash of water if necessary.

Garnish the Rice
5
  • Add the remaining chopped parsley to the rice.
  • Mix to ensure it's evenly distributed throughout, fluffing it up as you go.
Plate and Serve
6
  • Serve the fragrant mushroom stroganoff alongside the parsley rice.
  • Top with a dollop of the remaining creme fraiche.
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