S'creamy Mushroom Stroganoff

Name: S'creamy Mushroom Stroganoff with Anti-Vampire Greens & Mushy Mash
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Button Mushrooms; 1 packet Tomato Paste; 1 packet Cream; 1 Baby Broccoli; 2 packet Potato; ⅓ cup water; 60 g butter; 2 tbs milk; 1 drizzle olive oil

with Anti-Vampire Greens & Mushy Mash

4.5(63)

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Calories

634 kcal

Protein

16.1g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Milk

Huddle up because There's a chill in the air. And Don't forget to lock the door; you'll want to make sure you have this Russian fav all to yourself. you'll still find the key elements of mushrooms, veggies and creamy sauce, but We've added tomato paste for extra flavour. Finish it with a ghostly mash to soak up the extra sauce. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Button Mushrooms

1 packet

Tomato Paste

1 packet

Cream

(Contains: Milk; )

Baby Broccoli

2 packet

Potato

Not included in your delivery

⅓ cup

water

60 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

1 drizzle

olive oil

Nutrition Values

Calories634 kcal

Energy (kJ)2650 kJ

Fat46.7 g

of which saturates29.8 g

Carbohydrate35.5 g

of which sugars15.2 g

Dietary Fibre10.7 g

Protein16.1 g

Sodium861 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

•Large Non-Stick Pan

•Medium 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, 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.

• 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 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.