A classic dinner with touches of indulgence. Nourishing and delicious; ancient grains pair perfectly with a creamy mushroom stroganoff sauce, packed with tender mushrooms and golden chickpeas.
Marvellous Mushroom Stroganoff
Marvellous Mushroom Stroganoff
with chickpeas & an ancient grain mix
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Ancient Grain Mix
- Button Mushrooms
- Cake Flour
- Carrot
- Chickpeas
- Coconut Cream
- Onion
- Onions
- Smoked Paprika
- Spinach
- Stock & Herb Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
ANCIENT GRAINS
Place a pot over a medium heat. When hot, toast the grains for 1-3 minutes, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the grains are cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
SO MUSH FUN
Place a pan over a medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan, season, and add to a bowl.
THE STROG BASE
Boil the kettle. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion and carrot chunks for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Add in the stock & herb mix, and gradually mix in 120ml of boiling water, stirring continuously to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened, stirring occasionally, add a splash of water if it’s too thick.
ALMOST DONE!
When the sauce has thickened, add in the chickpeas and mushrooms, and simmer for another 1-2 minutes until heated through. Stir in the coconut cream and ½ the rinsed spinach for 1-2 minutes until combined and wilted. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Make a bed of the ancient grain mix. Top with the silky stroganoff and serve with the remaining spinach. There you have it!
Ancient Grain Mix - 100ml
Button Mushrooms - 125g
Onion - 1
Carrot - 240g
Smoked Paprika - 2,5ml
Cake Flour - 10ml
Stock & Herb Mix - 7,5ml
Chickpeas - 60g
Coconut Cream - 100ml
Spinach - 20g
ANCIENT GRAINS
Place a pot over a medium heat. When hot, toast the grains for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the grains are cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
SO MUSH FUN
Place a pan over a medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan, season, and add to a bowl.
THE STROG BASE
Boil the kettle. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion and carrot chunks for 3-4 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Add in the stock & herb mix, and gradually mix in 240ml of boiling water, stirring continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until thickened, stirring occasionally add a splash of water if it’s too thick.
ALMOST DONE!
When the sauce has thickened, add in the chickpeas and mushrooms, and simmer for another 1-2 minutes until heated through. Stir in the coconut cream and ½ the rinsed spinach for 1-2 minutes until combined and wilted. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Make a bed of the ancient grain mix. Top with the silky stroganoff and serve with the remaining spinach. There you have it!
Ancient Grain Mix - 200ml
Button Mushrooms - 250g
Onion - 1
Carrot - 480g
Smoked Paprika - 5ml
Cake Flour - 20ml
Stock & Herb Mix - 15ml
Chickpeas - 120g
Coconut Cream - 200ml
Spinach - 40g
ANCIENT GRAINS
Place a large pot over a medium heat. When hot, toast the grains for 2-4 minutes, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the grains are cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
SO MUSH FUN
Place a large pan over a medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan, season, and add to a bowl.
THE STROG BASE
Boil the kettle. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion and carrot chunks for 4-5 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Add in the stock & herb mix, and gradually mix in 360ml of boiling water, stirring continuously to prevent lumps. Bring to a simmer and cook for 5-6 minutes until thickened, stirring occasionally, add a splash of water if it’s too thick.
ALMOST DONE!
When the sauce has thickened, add in the chickpeas and mushrooms, and simmer for another 2-3 minutes until heated through. Stir in the coconut cream and ½ the rinsed spinach for 1-2 minutes until combined and wilted. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Make a bed of the ancient grain mix. Top with the silky stroganoff and serve with the remaining spinach. There you have it!
Ancient Grain Mix - 300ml
Button Mushrooms - 375g
Onions - 2
Carrot - 720g
Smoked Paprika - 7,5ml
Cake Flour - 30ml
Stock & Herb Mix - 22,5ml
Chickpeas - 180g
Coconut Cream - 300ml
Spinach - 60g
ANCIENT GRAINS
Place a large pot over a medium heat. When hot, toast the grains for 2-4 minutes, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the grains are cooked. If it starts to dry out, add more water in small increments to continue cooking. On completion, drain if necessary and return to the pot. Fluff up with a fork and toss through a drizzle of oil. Replace the lid and set aside to keep warm until serving.
SO MUSH FUN
Place a large pan over a medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the sliced mushrooms for 4-5 minutes until golden, shifting as they colour. Remove from the pan, season, and add to a bowl.
THE STROG BASE
Boil the kettle. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, sauté the sliced onion and carrot chunks for 5-6 minutes until soft. Add the smoked paprika to taste and sauté for 30-60 seconds until fragrant. Stir through the flour and fry for another 30-60 seconds, shifting constantly. Add in the stock & herb mix, and gradually mix in 480ml of boiling water, stirring continuously to prevent lumps. Bring to a simmer and cook for 6-7 minutes until thickened, stirring occasionally, add a splash of water if it’s too thick.
ALMOST DONE!
When the sauce has thickened, add in the chickpeas and mushrooms, and simmer for another 2-3 minutes until heated through. Stir in the coconut cream and ½ the rinsed spinach for 1-2 minutes until combined and wilted. Season to taste and remove the pan from the heat.
DINNER IS SERVED
Make a bed of the ancient grain mix. Top with the silky stroganoff and serve with the remaining spinach. There you have it!
Ancient Grain Mix - 400ml
Button Mushrooms - 500g
Onions - 2
Carrot - 960g
Smoked Paprika - 10ml
Cake Flour - 40ml
Stock & Herb Mix - 30ml
Chickpeas - 240g
Coconut Cream - 400ml
Spinach - 80g
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