Creamy Portobello Mushroom Stroganoff
with Spinach and Speedy Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Portobello 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 grams
Basmati Rice
225 grams
Closed Cup Mushrooms
2 unit(s)
Portobello Mushrooms
2 unit(s)
Garlic Clove
1 sachet(s)
Smoked Paprika
10 grams
Vegetable Stock Paste
(Contains Celery)
75 grams
Creme Fraiche
(Contains Milk)
1 bunch(es)
Flat Leaf Parsley
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
100 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, quarter the small mushrooms and thinly slice the portobello 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 and season with salt and pepper. Cook, stirring occasionally, until browned, 5-6 mins.
a) Turn the heat down 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 pantry for amount) and vegetable stock paste.
c) Reserve 2-3 tbsp 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, 5-6 mins.
a) Meanwhile, 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.
d) Stir in half the parsley, then remove from the heat.
a) Fluff up the rice with a fork, then share between your bowls.
b) Spoon the creamy mushroom stroganoff over the rice.
c) Finish with a drizzle of the reserved creme fraiche, then scatter with the remaining parsley.
Enjoy!
