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Mushroom Stroganoff

Mushroom Stroganoff

with Speciality Mushrooms, Leek and Dill
4.0(144)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
549.9 kcal
Protein
: 
20.7g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Soya
  • Celery
  • Mustard
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)

½ 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

Energy (kcal)549.9 kcal
Energy (kJ)2300.7 kJ
Fat22 g
of which saturates2.8 g
Carbohydrate63.7 g
of which sugars8 g
Dietary Fibre11.5 g
Protein20.7 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Grater
•Kettle
•Grill Pan
•Lid
•Medium Saucepan
•Colander
•Bowl

Instructions

PDF
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.

Cook the Mushrooms
2

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, fry the speciality mushrooms. Season with salt and pepper and stir frequently until starting to soften, 2-3 mins. During the last min, add half of the garlic. Remove from the pan into a bowl 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. During the last min, add the remaining garlic. Season with salt and pepper, then stir in the Worcester sauce and smoked paprika (see ingredients for amount).

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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