Smokey Mushroom Stroganoff
with Garlic Rice & Parsley
Usually a stroganoff is a meat-heavy meal, but this one proves you can have all that heartiness in a veggie-fueled dish. Mushrooms take centre stage here, cooked in a creamy, smokey sauce and served tumbling over fragrant garlic rice. We can’t wait for this one.
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Ingredients
3 clove
garlic
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1 stalk
celery
½
Onion
1 packet
button mushrooms
1 sachet
Kiwi Spice Blend
1 packet
tomato paste
½ packet
cream
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, finely chop celery. • Roughly chop onion (see ingredients). • Thinly slice button mushrooms.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook celery and onion, tossing, until tender, 3-5 minutes. • Add mushrooms and cook until browned, 8-10 minutes. Season with pepper.
• Reduce heat to medium, then add Kiwi spice blend, tomato paste, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes.
• Add cream (see ingredients) and the water (for the sauce) and cook until slightly thickened, 2-3 minutes. Season to taste.
• Divide garlic rice between bowls. • Top with smokey mushroom stroganoff. • Tear over parsley to serve. Enjoy!