Perfect Mushroom Stroganoff
with Tagliatelle and Broccoli
Long before fast food restaurants spanned the globe another culinary trailblazer was making its way around the world. Yup, you guessed it: Stroganoff. Created in Russia in the 1800’s for Count Pavel Stroganov, the dish quickly spread to China where it was adopted by U.S. servicemen, before being shipped back to America. Much of the world has since followed suit and you can even have a plate with your caipirinha in Brazil!
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.
Ingredients
1
Tenderstem Broccoli
1
Chestnut Mushrooms
250
Wheat Tagliatelle
(Contains Cereals containing gluten)
1
Onion
1
Worcester Sauce
(Contains Cereals containing gluten)
½
Lemon
1
Flat Leaf Parsley
5
Sour Cream
(Contains Milk)
½
Ketchup
(Contains Celery)
1
Paprika.
Not included in your delivery
Olive Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Wash the mushrooms to remove any dirt and grit. Roughly chop the mushrooms and cut the tenderstem in half widthways. Peel and finely dice the onion and chop the parsely. Bring a large pot of water to the boil on the hob.
Toss the mushrooms in 1 tbsp of oil. Heat a large frying pan over a high heat until it’s really hot. Add half (or a third if you have a small pan) of the mushrooms and brown off for a few minutes (doing this in two or three batches will stop them stewing). Once cooked, put your mushrooms on a plate to the side.
Turn the heat down to medium and add in 1 tbsp of olive oil along with the onions. Cook them gently for 5 mins to soften them up (don’t brown them off though).
Add your tagliatelle into the boiling water with ½ tsp of salt. After 3 mins, add the broccoli into the same pan (on top of the pasta). The broccoli should be cooked after 3-4 mins, at which point your pasta will be ready too.
Once the onions have softened, turn the heat to low. Add in the ketchup, all but a tiny pinch of the paprika, 5 tbsp water, the mushrooms, ½ tsp of lemon juice and a few grates of zest. Add the Worcestershire sauce and cook for a few mins to thicken up
Add ¼ tsp of salt and pepper, taste and add more if you need it. When there is only a little liquid left, add 5 tbsp of sour cream and give everything a good stir.
Drain the pasta and broccoli as soon as they are ready. Tip: You’ll need to separate the broccoli from the pasta but you’ll have saved on washing up! Finally, serve the Stroganoff onto the tagliatelle with the broccoli on the side and that final pinch of paprika on top of the mushrooms with a scattering of parsley.
