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Mushroom Stroganoff
Mushroom Stroganoff

Mushroom Stroganoff

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

80 grams

Sliced 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

220 grams

Fresh Wholewheat Fusilli

(Contains: Cereals containing gluten)

10 grams

Dijon Mustard

(Contains: Mustard, Sulphites)

10 grams

Nutritional Yeast

Nutritional information

Energy (kcal)553 kcal
Energy (kJ)2312 kJ
Fat22.1 g
of which saturates2.8 g
Carbohydrate64.2 g
of which sugars8.1 g
Dietary Fibre11.6 g
Protein20.9 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Grill Pan
•Medium Saucepan
•Colander
•Measuring Cups

Instructions

Prepare
1

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. 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.

Cook the Mushrooms
2

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, fry the speciality mushrooms. 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.

Fry
3

Put the frying pan back on medium-high heat with a glug of oil. Add the sliced 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.

Simmer
4

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).

Cook the Pasta
5

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

Finish and Serve
6

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.

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