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Mushroom Beef

Mushroom Beef

with Herby Fettuccine

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What a treat! This mushroom and beef fettucine is so rich and tasty you’ll be fighting over seconds. It’s what is known in the business as a ‘umami bomb’ – layers upon layers of delicious savoury flavours. Hard to describe, but very, very easy to eat.

Tags:High ProteinLow Sodium
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

200 g



1 bunch


1 packet

beef strips


brown onion

1 clove


1 punnet


½ cube

chicken stock

1 tub

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

Not included in your delivery

1.5 tbs

olive oil

1 tbs

plain flour


½ cup

boiling water

½ tbs

Worcestershire sauce

(ContainsGluten, Fish)
Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3090 kJ
Fat21.5 g
of which saturates6.4 g
Carbohydrate80 g
of which sugars7.3 g
Protein51.8 g
Sodium200 mg
The average adult daily energy intake is 8700 kJ
Chopping board

To prepare the ingredients, pick the parsley leaves and roughly chop. Finely slice the brown onion and mushrooms, peel and crush the garlic, and crumble the chicken stock.

Coat the pasta
Coat the pasta

In a large saucepan bring some salted water to the boil. Add the fettuccine to the boiling water and cook for approximately 10 minutes, or until “al dente”, stirring regularly to ensure the pasta does not stick. Drain and return to the saucepan. Pour over half of the olive oil and the parsley (reserve a teaspoon for the garnish). Toss to coat the pasta. Set aside. Note: be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it!

Coat the beef strips
Coat the beef strips

In a medium bowl, add the plain flour and season with salt and pepper. Add the beef strips and toss until they are well coated.

Brown the beef
Brown the beef

Heat the remaining olive oil in a large frying pan over a medium-high heat and cook the beef in batches for 1-2 minutes, or until just browned. Remove the beef from the pan and set aside.

Add the boiling water
Add the boiling water

Return the same frying pan to a medium-high heat. Add the brown onion and garlic and cook, stirring, for 4-5 minutes, or until soft. Add the mushrooms and cook for a further 4 minutes, or until soft. Return the beef to the pan with the chicken stock cube, boiling water and Worcestershire sauce. Bring to the boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the sauce has slightly thickened. Remove from the heat and stir through the Greek yoghurt just before serving.


To serve, divide the herby fettucine between bowls. Top with the mushroom beef and remaining parsley. Enjoy!