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Mushroom and Spinach Stroganoff

Mushroom and Spinach Stroganoff

with Cardamon Rice

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The original stroganoff was named after Count Pavel Stroganoff, a noted 19th century Russian diplomat and military commander. He lived in Paris but longed for the food of his homeland, so instructed his private chef (lucky him!) to create a French-Russian fusion dish ... and the stroganoff was born!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 punnet(s)

Button Mushrooms

2 unit(s)

Portobello Mushroom

1 bunch(es)

Flat Leaf Parsley

6 unit(s)

Cardamom Pod

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

175 grams

Basmati Rice

1 bag(s)

Baby Spinach

1 pot(s)

Sour Cream


½ tbsp

Mild Paprika

Not included in your delivery

350 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1828 kJ
Energy (kcal)437 kcal
Fat16.0 g
of which saturates9.0 g
Carbohydrate60 g
of which sugars6.0 g
Protein13 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Cut the shallot in half through the root, peel and then slice into very thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Cut each button mushroom in half and then thinly slice the portobello mushroom. Roughly chop the parsley. Keep these ingredients to one side.


Crack the Cardamom pods by whacking them with a saucepan. Tip: You only want to break the outer shell and release the seeds inside. Pop them into a pot with half of the stock pot. Add the water (as specified in the ingredient list) and then put the pot on high heat. Stir to dissolve the stock pot.


Heat a large frying pan on high heat and add a splash of oil. When the oil is hot, add your button mushrooms and cook for 5 mins, stirring frequently until browned. When your button mushrooms have browned, transfer them to a bowl and add a another splash of oil to the pan. Add your portobello mushroom and cook for 5 mins, stirring frequently until browned.


When your stock is boiling, add the rice and put a lid on the pot. Lower the heat until your rice is simmering gently and leave to cook for 10 mins. After 10 mins, remove the pot from the heat (keep the lid on) and leave your rice to finish cooking in its own steam for another 10 mins.


When your portobello mushrooms have browned, add your shallot to the pan and cook for another 3 mins or until softened. Return your button mushrooms to the pan along with your garlic and paprika. Cook for 1 minute more and then add the remaining stock pot. Add 4 tbsp of water per person and bring to the boil.


Cook for another minute, reduce the heat to low and then stir in the spinach. Season with a pinch of salt and a good grind of black pepper and then cook until your spinach has wilted completely. Remove your sauce from the heat.


Finish your dish by stirring in half the sour cream and all of your parsley. Taste your sauce again and add more salt and pepper if you feel it needs it. Your stroganoff is now ready!


Remove your Cardamom pods from your rice and then fluff it up with a fork. Serve your mushroom stroganoff on top of a bed of rice and finish with a drizzle of leftover sour cream.