Mixed Mushroom Stroganoff
with Garlicky Greens & Mashed Potato
- Milk
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), Dijon mustard and cream, but we've added tomato paste for extra flavour and served it with a creamy mash to soak up the sauce.
Ingredients
2
potato
3 clove
garlic
1
onion
1 bag
baby broccoli
1 packet
portabello mushrooms
1 packet
button mushrooms
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains: Milk)
1 packet
Dijon mustard
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
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return the potato to the pan. Add the milk, 1/2 the butter and a generous pinch of salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the potato is cooking, finely chop the garlic. Roughly chop the brown onion. Trim the baby broccoli. Thinly slice the portabello mushrooms and button mushrooms.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the baby broccoli until tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl and cover to keep warm.
Wipe out the frying pan, then return to a high heat with a drizzle of olive oil. Cook the mushrooms until browned, 7-8 minutes. Reduce the heat to medium, then add the onion and cook until tender, 3-5 minutes. Season with pepper.
Add the tomato paste, garlic & herb seasoning, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes. Add the longlife cream (see ingredients), Dijon mustard, vegetable stock powder and the water and cook until slightly thickened, 2-3 minutes. Season to taste.
Divide the mashed potato between bowls. Top with the mixed mushroom stroganoff. Serve with the garlicky greens.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers loved the rich, creamy mushroom sauce, with many noting the Dijon mustard added a welcome depth; some found the overall dish quite rich, and a few felt the tomato paste slightly overpowered the mushroom flavour.
- Ease of prep: Straightforward to cook, though several reviewers noted it can be tricky to keep everything warm at once — starting the potatoes last or covering components helps.
- Suggestions: Add your own beef, steak, or mince if you prefer a heartier meal; several reviewers did this and found it worked beautifully. Consider reducing the seasoning slightly if you are sensitive to salt, as a few reviewers found the combined stock and seasoning quite salty. Steaming the broccoli rather than pan-frying is worth trying if you prefer a fresher texture.
- Next-day meals: Leftover stroganoff sauce reheats well and was enjoyed the next night spooned over steak or tossed through pasta.
- Portions: A number of reviewers felt the potato and broccoli portions were on the small side for two people — adding an extra potato or a second bunch of broccoli is a popular fix.
