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)
110 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
Nutrition Values
Energy (kJ)2141 kJ
Energy (kcal)512 kcal
Fat16.2 g
of which saturates8.7 g
Carbohydrate81.7 g
of which sugars12.8 g
Dietary Fiber0 g
Protein13.6 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
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).
2
- While the rice cooks, roughly chop 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.
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. Reduce the heat to medium-high.
- Add the paprika and cook until fragrant, 1 min more.
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 few mins to prevent sticking.
- Once cooked, remove from the heat and stir through the creme fraiche.
- Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if necessary.
5
- Add the remaining chopped parsley to the rice.
- Stir to ensure it's evenly distributed throughout, fluffing it up as you go.
6
- Divide the parsley rice between deep plates or bowls.
- Serve the fragrant mushroom stroganoff alongside.
