Mixed Mushroom Stroganoff
with Garlicky Greens & Mashed Potato
We've taken a few liberties with this Russian fave to create a tasty version that's easy enough for weeknights. You'll still find the key elements of mushrooms (two kinds), veggies and cream, but we've added tomato paste for extra flavour and served it with a fluffy mash to soak up the sauce.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
3 clove
garlic
1
Brown Onion
½
lemon
1 bag
baby broccoli
1 packet
portabello mushrooms
1 packet
button mushrooms
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
½ packet
Plant-Based Cream
(Contains Soy; )
1 sachet
vegetable stock powder
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
60 g
butter
(Contains Milk; )
⅓ cup
water
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and half the butter to the potato, then season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, finely chop garlic. Roughly chop onion. Slice lemon into wedges. Halve any thicker stalks of baby broccoli lengthways. • Thinly slice portabello mushrooms and button mushrooms.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook baby broccoli until tender, 5-6 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper, transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. Cook portabello and button mushrooms until browned, 7-8 minutes. • Reduce heat to medium, then add onion and cook until tender, 3-5 minutes. Season with pepper.
• Add tomato paste, garlic & herb seasoning, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes. • Add plant-based cream (see ingredients), vegetable stock powder, the water and a squeeze of lemon juice and cook until slightly thickened, 2-3 minutes. Season to taste.
• Divide mash potato between bowls. • Top with mixed mushroom stroganoff. • Serve with garlicky greens and any remaining lemon wedges. Enjoy!