Mixed Mushroom Stroganoff

Name: Mixed Mushroom Stroganoff with Garlicky Greens & Creamy Mashed Potato
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 2 tbs milk; 60 g butter; 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 bottle Plant-Based Cream; 1 packet vegetable stock powder; ⅓ cup water

with Garlicky Greens & Creamy Mashed Potato

Get up to $175 off

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.

Tags:

Calorie Smart

•Climate Superstar

•Veggie

Allergens:

Milk

•Soy

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

3 clove

garlic

Brown Onion

lemon

1 bag

baby broccoli

1 packet

portabello mushrooms

1 packet

button mushrooms

1 packet

tomato paste

1 sachet

Garlic & Herb Seasoning

½ bottle

Plant-Based Cream

(Contains: Soy; )

1 packet

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

Energy (kJ)2453 kJ

Fat35 g

of which saturates17.5 g

Carbohydrate48.9 g

of which sugars20.1 g

Protein15.2 g

Sodium1202 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.

Utensils

•Medium Pan

•Large Non-Stick Pan

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 until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and 1/2 the butter to the potato and season generously 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 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 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper, transfer to a bowl and cover to keep warm.

• Return the frying pan 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.