Creamy Mushroom Stroganoff & Garlicky Greens
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Creamy Mushroom Stroganoff & Garlicky Greens

Creamy Mushroom Stroganoff & Garlicky Greens

with Cheesy Potato Mash

You'll want to make sure you have this Russian-inspired fav all to yourself. We've kept the key elements of mushrooms, veggies and creamy sauce, but we've added tomato paste for extra flavour. Finish it with a fluffy mash to soak up the extra sauce.

Tags:
Veggie
Allergens:
Milk

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

Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Shredded Cheddar Cheese

(Contains Milk; )

Garlic

1

Red Onion

1

Baby Broccoli

1

Button Mushrooms

1

Tomato Paste

1

Garlic & Herb Seasoning

1

Vegetable Stock Powder

1

Cream

(Contains Milk; )

Not included in your delivery

olive oil

milk

(Contains Milk; )

butter

(Contains Milk; )

water

white wine vinegar

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Nutrition Values

Energy (kJ)4185 kJ
Calories1000 kcal
Fat78.6 g
of which saturates50.8 g
Carbohydrate45.9 g
of which sugars12.7 g
Dietary Fibre11.9 g
Protein22.6 g
Sodium1175 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

• 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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, Cheddar cheese 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!

2

• Meanwhile, finely chop garlic. Roughly chop onion (see ingredients). Halve any thicker stalks of baby broccoli (see ingredients) lengthways. • Thinly slice button mushrooms.

3

• 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.

4

• Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. Cook mushrooms until browned, 7-8 minutes. • Reduce heat to medium, then add onion and cook until tender, 3-5 minutes. Season with pepper.

5

• Add tomato paste, garlic & herb seasoning, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes. • Add longlife cream (see ingredients), vegetable stock powder, the water and a drizzle of white wine vinegar and cook until slightly thickened, 2-3 minutes. Season to taste.

6

• Divide potato mash between bowls. • Top with creamy mushroom stew. • Serve with garlicky greens. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide cheesy potato mash between bowls. • Top with creamy mushroom stew. • Serve with garlicky greens. Enjoy!