Creamy Mushroom Stroganoff
with Spinach and Speedy Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Mushroom Stroganoff in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
150
Basmati Rice
375
Closed Cup Mushrooms
2
Garlic Clove
1
Smoked Paprika
75
Creme Fraiche
(Contains Milk)
10
Vegetable Stock Paste
(Contains Celery)
1
Flat Leaf Parsley
10
Dijon Mustard
(Contains Sulphites, Mustard)
22
Worcester Sauce
(Contains Cereals containing gluten)
100
Baby Spinach
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) When boiling, pour into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Quarter the mushrooms.
b) Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a large frying pan on high heat.
d) Once hot, add the mushrooms to the pan and season with salt and pepper. Cook until browned, 5-6 mins, stirring occasionally.
a) Turn down the heat slightly to medium-high, then add the garlic and smoked paprika to the pan. Stir-fry until fragrant, 30 secs.
b) Stir in the water for the sauce (see ingredients for amount) and vegetable stock paste.
c) Reserve a couple of tablespoons of creme fraiche in a small bowl, then stir the remaining creme fraiche into the mushrooms.
d) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
a) In the meantime, roughly chop the parsley.
a) Once the sauce has thickened, stir in the Dijon mustard and Worcester sauce.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Taste and season with salt and pepper. TIP: Add a splash of water if it's a little thick.
d) Stir in half the parsley, then remove from the heat.
b) Spoon the creamy mushroom stroganoff over the rice.
c) Top with a spoonful of the reserved creme fraiche, then scatter with the remaining parsley. Enjoy!
