Mushroom Stroganoff

Name: Mushroom Stroganoff with Speciality Mushrooms and Dill
Total time: 30 min
Yield: 2
Cuisine: Russian
Ingredients: 150 grams Speciality Mushroom Mix; 150 grams Chestnut Mushrooms; 1 unit(s) Leek; 2 unit(s) Garlic Clove**; 15 grams Worcester Sauce; 1 sachet(s) Smoked Paprika; 1 carton(s) Single Soya Plant-Based Alternative; 10 grams Vegetable Stock Paste; 1 bunch(es) Dill; 180 grams Fresh Wholewheat Fusilli; 10 grams Dijon Mustard; 10 grams Nutritional Yeast

with Speciality Mushrooms and Dill

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Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.

Tags:

Flexitarian

•Vegetarian

•Vegan

Allergens:

Cereals containing gluten

•Soya

•Celery

•Mustard

•Sulphites

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

150 grams

Speciality Mushroom Mix

150 grams

Chestnut Mushrooms

1 unit(s)

Leek

2 unit(s)

Garlic Clove**

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

1 sachet(s)

Smoked Paprika

1 carton(s)

Single Soya Plant-Based Alternative

(Contains: Soya)

10 grams

Vegetable Stock Paste

(Contains: Celery)

1 bunch(es)

Dill

180 grams

Fresh Wholewheat Fusilli

10 grams

Dijon Mustard

(Contains: Mustard, Sulphites)

10 grams

Nutritional Yeast

Nutritional information

Energy (kcal)502 kcal

Energy (kJ)2102 kJ

Fat22 g

of which saturates3 g

Carbohydrate55 g

of which sugars8 g

Dietary Fibre5.8 g

Protein19 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Kettle

•Knife

•Large Frying Pan

•Medium Saucepan

•Colander

Instructions

Take the yellow and grey oyster mushrooms from the speciality mix and tear them into small pieces. Cut the rest of the mix (shiitakes and chestnuts) into quarters. Thinly slice the next pack of chestnut mushrooms. Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice. Peel and grate the garlic (or use a garlic press). Boil a full kettle for the pasta.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, fry the speciality mushrooms (keep the sliced chestnut mushrooms for the next step). Season with salt and pepper and stir frequently until starting to soften, 2-3 mins. Add half of the garlic for the last min. Remove from the pan and cover to keep warm.

Put the frying pan back on medium-high heat with a glug of oil. Add the sliced chestnut mushrooms and leek. Fry, stirring frequently, until softened, 4-6 mins. Add the remaining garlic for the last min. If you’d like to, season with salt and pepper, then stir in the Worcester sauce and smoked paprika.

Next, pour in the single soya and veg stock paste. Stir until the paste is dissolved. Bring to the boil, then turn down to medium-low and simmer for 4-5 mins. Meanwhile, roughly chop the dill (stalks and all).

While the sauce simmers, pour the boiled water from your kettle into a saucepan with 1/2 tsp salt and heat on high. Once the water reaches a rolling boil, cook the fusilli until tender, 3 mins. Reserve some of the pasta water in a jug for the next step. Drain the pasta in a colander, then return to the pan.

Stir the Dijon mustard through the sauce. Add the cooked fusilli, then loosen the stroganoff sauce with a splash of pasta water. Stir to coat. Stir in the nutritional yeast and half of the dill. Serve your mushroom stroganoff in bowls with the speciality mushrooms on top, and garnish with the remaining dill.