Creamy Mushroom & Bacon Medley Stroganoff
with Garlicky Greens & Mashed Potato
Nothing beats a fluffy mountain of potato mash, so we've loaded ours with bacon and the creamiest stroganoff packed with not one, but two meaty mushrooms (button and flat mushrooms to be precise!). Cut through the richness with a helping of garlicky greens and this time will quickly become a regular.
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Green Beans
3
Garlic
1 packet
Dijon Mustard
1 packet
Sliced Mushrooms
1
Brown Onion
2
Potato
1 sachet
Garlic & Herb Seasoning
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Tomato Paste
1 packet
Mushrooms
1 sachet
Vegetable Stock Pot
Utensils
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 half the butter to the potato. Mash until smooth and season to taste. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, finely chop garlic and brown onion. • Trim green beans. Thinly slice flat mushrooms.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans, tossing, 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 flat mushrooms and sliced mushrooms, tossing, until browned, 4-5 minutes. • Add onion and diced bacon and cook, stirring, until tender, 4-5 minutes.
• Add tomato paste, garlic & herb seasoning, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes. • Add thickened cream, vegetable stock powder, Dijon mustard and the water and cook until slightly thickened, 2-3 minutes. Season to taste.
• Divide mashed potato between bowls. • Top with creamy mushroom stroganoff. • Serve with garlicky greens. Enjoy!
