Mushroom Stroganoff

Name: Mushroom Stroganoff with Speciality Mushrooms, Leek and Dill
Total time: 30 min
Yield: 2
Cuisine: Russian
Ingredients: 100 grams Basmati Rice; 150 grams Speciality Mushroom Mix**; 80 grams Sliced 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**; 10 grams Dijon Mustard; 10 grams Nutritional Yeast; 200 milliliter(s) Boiled Water for the Rice

with Speciality Mushrooms, Leek 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:

Vegan

•Flexitarian

•Pescatarian

•Vegetarian

Allergens:

Gluten

•Soja

•Celery

•Senf

•Schwefeldioxide und Sulfite

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

100 grams

Basmati Rice

150 grams

Speciality Mushroom Mix**

80 grams

Sliced 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**

10 grams

Dijon Mustard

10 grams

Nutritional Yeast

Not included in your delivery

200 milliliter(s)

Boiled Water for the Rice

Nutritional information

Energy (kJ)1889 kJ

Energy (kcal)451 kcal

Fat19.9 g

of which saturates2.5 g

Carbohydrate57.2 g

of which sugars10.5 g

Protein13.4 g

Salt1.9 g

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

Utensils

•Medium Saucepan

•Kettle

•Lid

•Garlic Press

•Pan

Instructions

Boil a half-full kettle.

Pour the boiled water for the rice (2p: 200ml / 4p: 400ml) into a medium saucepan with 1/4 tsp of salt, and bring back to the boil on high heat. Add the rice, then reduce the heat to low.

Cover with a tight-fitting lid and cook for 10 mins, then remove from the heat, still covered, and leave to the side to steam until ready to serve.

Take the yellow and grey oyster mushrooms from the speciality mix and tear them into small pieces. Cut the shiitakes and chestnut mushrooms 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).

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 the garlic.

Remove from the pan and cover to keep warm.

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

When hot, 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 half of the smoked paprika. Keep the other half for another recipe!

Next, pour in the single soya and veg stock paste. Stir to dissolve the paste. Bring to the boil, then turn down to medium-low and simmer for 4-5 mins.

Meanwhile, roughly chop the dill (stalks and all).

Stir the Dijon mustard, nutritional yeast and half the dill through the sauce.