What do you get when you combine a creamy wholegrain mustard sauce, golden, exotic mushrooms, fluffy basmati rice, silky onion, earthy spinach, and a garnish of fresh parsley? A mmmouthwatering meal, Chef!
Mustardy Mushroom Stroganoff
Mustardy Mushroom Stroganoff
with fluffy basmati rice
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Creamy Mustard
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Mixed Exotic Mushrooms
- Onion
- Onions
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the shredded Spinach, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MUSHIES
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Add the sliced Onions and fry until soft, 3-4 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes.
STROG
Add 100ml of water and the Creamy Mustard to the pan. Simmer until warmed through and slightly thickening, 2-3 minutes. Remove from the heat, add a sweetener (to taste), and season.
TIME TO EAT
Make a bed of the fluffy rice and spoon over the mushroom stroganoff. Garnish with a sprinkle of the chopped parsley and enjoy, Chef!
White Basmati Rice - 100ml
Spinach - 20g
Mixed Exotic Mushrooms - 100g
Onion - 1
Garlic Clove - 1
Creamy Mustard - 60ml
Fresh Parsley - 3g
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the shredded Spinach, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MUSHIES
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Add the sliced Onions and fry until soft, 3-4 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes.
STROG
Add 200ml of water and the Creamy Mustard to the pan. Simmer until warmed through and slightly thickening, 2-3 minutes. Remove from the heat, add a sweetener (to taste), and season.
TIME TO EAT
Make a bed of the fluffy rice and spoon over the mushroom stroganoff. Garnish with a sprinkle of the chopped parsley and enjoy, Chef!
White Basmati Rice - 200ml
Spinach - 40g
Mixed Exotic Mushrooms - 200g
Onion - 1
Garlic Clove - 1
Creamy Mustard - 120ml
Fresh Parsley - 5g
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the shredded Spinach, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MUSHIES
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Add the sliced Onions and fry until soft, 4-5 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes.
STROG
Add 300ml of water and the Creamy Mustard to the pan. Simmer until warmed through and slightly thickening, 3-4 minutes. Remove from the heat, add a sweetener (to taste), and season.
TIME TO EAT
Make a bed of the fluffy rice and spoon over the mushroom stroganoff. Garnish with a sprinkle of the chopped parsley and enjoy, Chef!
White Basmati Rice - 300ml
Spinach - 60g
Mixed Exotic Mushrooms - 300g
Onions - 2
Garlic Cloves - 2
Creamy Mustard - 180ml
Fresh Parsley - 8g
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the shredded Spinach, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MUSHIES
Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Add the sliced Onions and fry until soft, 4-5 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes.
STROG
Add 400ml of water and the Creamy Mustard to the pan. Simmer until warmed through and slightly thickening, 3-4 minutes. Remove from the heat, add a sweetener (to taste), and season.
TIME TO EAT
Make a bed of the fluffy rice and spoon over the mushroom stroganoff. Garnish with a sprinkle of the chopped parsley and enjoy, Chef!
White Basmati Rice - 400ml
Spinach - 80g
Mixed Exotic Mushrooms - 400g
Onions - 2
Garlic Cloves - 2
Creamy Mustard - 240ml
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Mustardy Mushroom Stroganoff?
The preparation time for Mustardy Mushroom Stroganoff with fluffy basmati rice is between 20 and 35 minutes.
What is the total time required to make Mustardy Mushroom Stroganoff with fluffy basmati rice?
The total time required to make Mustardy Mushroom Stroganoff with fluffy basmati rice is between 35 and 50 minutes.
How many servings does Mustardy Mushroom Stroganoff provide?
4 servings
What are the main ingredients in Mustardy Mushroom Stroganoff?
Creamy Mustard, Fresh Parsley, Garlic Clove, Garlic Cloves, Mixed Exotic Mushrooms, Onion, Onions, Spinach, White Basmati Rice
What is the nutritional information of Mustardy Mushroom Stroganoff?
Calories: 641, Carbs: 98 grams, Fat: grams, Protein: 16.3 grams, Sugar: 9.8 grams, Salt: 200 grams
How do I prepare Mustardy Mushroom Stroganoff?
TIME TO EAT: Make a bed of the fluffy rice and spoon over the mushroom stroganoff. Garnish with a sprinkle of the chopped parsley and enjoy, Chef! STROG: Add 200ml of water and the creamy mustard to the pan. Simmer until warmed through and slightly thickening, 2-3 minutes. Remove from the heat, add a sweetener (to taste), and season. MUSHIES: Place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Add the sliced onions and fry until soft, 3-4 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes. RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, mix in the shredded spinach, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Mustardy Mushroom Stroganoff?
Creamy Mustard, Fresh Parsley, Garlic Clove, Garlic Cloves, Mixed Exotic Mushrooms, Onion, Onions, Spinach, White Basmati Rice
How many calories does Mustardy Mushroom Stroganoff have?
641 calories
How much fat content does Mustardy Mushroom Stroganoff have?
grams
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