HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPerfect Mushroom Stroganoff
Perfect Mushroom Stroganoff

Perfect Mushroom Stroganoff

with Tagliatelle and Broccoli

Read more

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!

Allergens:Cereals containing glutenMilkCelery

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 conflict 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.

Preparation Time30 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Tenderstem® Broccoli

1 unit(s)

Chestnut Mushrooms

250 grams

Wheat Tagliatelle

(ContainsCereals containing gluten)

1 cup(s)


1 tsp

Worcester Sauce

(ContainsCereals containing gluten)

½ unit(s)


1 bunch(es)

Flat Leaf Parsley

5 tbsp

Sour Cream


½ tbsp



1 tsp


Not included in your delivery


Olive Oil





Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2363.96 kJ
Energy (kcal)565 kcal
Fat18.0 g
of which saturates8.0 g
Carbohydrate80 g
of which sugars0.0 g
Protein21 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon

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.