eCook Meal
Marvellous Mushroom Stroganoff
with chickpeas & an ancient grain mix
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.
Serving guide
Choose your portion size.
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 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 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 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R172.12
for 4 servings · R43.03 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Smoked Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Ancient Grain Mix
- Cake Flour
- Stock & Herb Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Marvellous Mushroom Stroganoff?
The preparation time for Marvellous Mushroom Stroganoff with chickpeas & an ancient grain mix is between 15 and 30 minutes.
What is the total time required to make Marvellous Mushroom Stroganoff with chickpeas & an ancient grain mix?
The total time required to make Marvellous Mushroom Stroganoff with chickpeas & an ancient grain mix is between 35 and 50 minutes.
How many servings does Marvellous Mushroom Stroganoff provide?
4 servings
What are the main ingredients in Marvellous Mushroom Stroganoff?
Ancient Grain Mix, Button Mushrooms, Cake Flour, Carrot, Chickpeas, Coconut Cream, Onion, Smoked Paprika, Spinach, Stock & Herb Mix
What is the nutritional information of Marvellous Mushroom Stroganoff?
Calories: 785, Carbs: 112 grams, Fat: grams, Protein: 24.2 grams, Sugar: 22 grams, Salt: 660 grams
How do I prepare Marvellous Mushroom Stroganoff?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Marvellous Mushroom Stroganoff?
Ancient Grain Mix, Button Mushrooms, Cake Flour, Carrot, Chickpeas, Coconut Cream, Onion, Smoked Paprika, Spinach, Stock & Herb Mix
How many calories does Marvellous Mushroom Stroganoff have?
785 calories
How much fat content does Marvellous Mushroom Stroganoff have?
grams