Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 1, 2019.
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Ingredients

Pumpkin Mash

  • 400g pumpkin
  • 1 carrot, diced 1cm

Stroganoff

  • 1 brown onion, thinly sliced
  • 1 pack portobello mushrooms, sliced 1cm
  • 1 pack paprika
  • 1 can beluga lentils, drained and rinsed
  • 1 pack vegetable broth
  • 1/3 pack baby spinach
  • 1/2 pack sour cream
  • 1 tsp mustard

To Serve

  • 1 bunch parsley leaves, roughly chopped

Steps

  1. Bring a pot of salted water to the boil. Make pumpkin mash. Cook pumpkin and carrot in pot of boiling water for 20 minutes, until soft. Drain, return to pot with a knob of butter and 1/2 tsp salt and mash until smooth. Season to taste.
  2. Prep veggies & cook Stroganoff. Heat a drizzle of oil in a fry-pan on medium-high heat. Add onion and 1/2 tsp salt and cook for 2 minutes. Add mushrooms and a splash of water and cook, stirring, for 10-12 minutes, until caramelised.
  3. Add paprika and cook for 1 minute, until fragrant. Add lentils and vegetable broth, reduce heat to medium, and simmer for 2-3 minutes. Stir through spinach to wilt.
  4. Finish Stroganoff. Remove pan from heat and stir through sour cream and mustard. Season to taste.
  5. Serve pumpkin mash topped with Stroganoff and parsley.

Nutritional Information

Energy 1607 kj
384 kcal
Protein 16.9g
Carbohydrate 39.0g
Fat 14.9g