Smokey Mushroom Stroganoff

Name: Smokey Mushroom Stroganoff with Garlic Rice & Parsley
Total time: 30 min
Yield: 2
Ingredients: 1 olive oil; butter; Garlic; 1 Jasmine rice; 1 Celery; 1 Red Onion; 1 Button Mushrooms; 1 Kiwi Spice Blend; 1 Tomato Paste; 1 Cream; 1 Parsley

with Garlic Rice & Parsley

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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.

Tags:

Veggie

Allergens:

Milk

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Jasmine rice

Celery

Red Onion

Button Mushrooms

Kiwi Spice Blend

Tomato Paste

Cream

Parsley

Not included in your delivery

olive oil

butter

Nutrition Values

Energy (kJ)4216 kJ

Calories1008 kcal

Fat69.3 g

of which saturates41.6 g

Carbohydrate79 g

of which sugars12.2 g

Dietary Fibre15 g

Protein16.9 g

Sodium583 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.

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. • Cook 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 the rice is tender and the 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, until tender, 3-5 minutes. • Add mushrooms and cook until browned, 8-10 minutes. Season with pepper.

• Reduce heat to medium, add Kiwi spice blend, tomato paste, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes.

• Add longlife 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. Enjoy!