Mushroom Stroganoff

25 - 30 minutes


Cook Within:24 hours

30 Min

Effort :


Spice :


Our vegetarian and mushroomy take on the popular Russian dish - stroganoff; a stewed dish with a lightly tangy and creamy sauce, served over a carbohydrate such as rice.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 549.8
Total Fat 18g
Cholesterol 18.6mg
Sodium 819.7mg
Total Carbohydrates 84.5g
Protein 12.3g

Nutrition Values

(Per Serving)
  • Calories 549.8

  • Total Fat 18g

    • Saturated Fat 5.7g

  • Cholesterol 18.6mg

  • Sodium 819.7mg

  • Total Carbohydrates 84.5g

    • Dietary Fiber 4.2g

    • Sugar 3g

  • Protein 12.3g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Rice
  • White Mushrooms
    White Mushrooms
  • Garlic
  • Red Onion
    Red Onion
  • Maida
  • Vegetable Stock
    Vegetable Stock
  • Worcestershire Sauce
    Worcestershire Sauce
  • Cream Cheese
    Cream Cheese
  • Parmesan
  • Parsley Leaves
    Parsley Leaves
  • Extra Virgin Olive Oil
    Extra Virgin Olive Oil

You Will Need

Not Included in Bag

for 1 serving only

  • Salt (to taste)
  • Pepper Powder (to taste)


  • Non-Stick Pan
    Non-Stick Pan

Watch Video


  • 1

    Prepare the ingredients

    • Finely chop the garlic cloves and dice the onion, set aside.
    • Slice the cleaned mushrooms into 1/4″ slices. Grate the parmesan and set that aside as well.
    • Roughly chop the parsley.
    • Cook the white rice as you would.
  • 2

    Cook the mushrooms

    • Set a frying pan on medium-high heat, and add half of the extra virgin olive oil to it.
    • Add the sliced mushrooms to the pan in one layer, and cook them while stirring in intervals for 4-5 minutes until they are lightly golden brown.
    • Create a well between the mushrooms, add 2 ml of the oil, and add the onion and garlic. Saute until fragrant and translucent.
    • Add the last of the oil, followed by the maida. Stir until the maida is cooked, for 30-45 seconds.
  • 3

    Building the sauce

    • To a cup of hot water, add stock powder and whisk well until dissolved.
    • Once the flour is cooked off, reduce the heat to medium, and add the stock and Worcestershire sauce.
    • Whisk to ensure no lumps are formed.
    • Once you have a thick gravy, season with salt and pepper.
  • 4

    Finishing the stroganoff

    • Turn the heat down to low, stir in the cream cheese to get a creamy mushroom stroganoff.
    • Stir in the parmesan cheese until it is dissolved.
  • 5

    Serve hot

    • Garnish the stroganoff with the chopped parsley, and serve it with the cooked rice.


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