All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Stroganoff is probably the most famous dish to come out of Russia, other than Kiev (and that's actually the Ukraine.) This vegetarian version replaces steak with meaty mushrooms and adds a bit of Swiss chard for good measure. (That's Швейцарский мангольд to you.) But don't be fooled; this strog-y has the same creamy decadence and warm, rich flavors as the classic version. That makes it delicious in any country or language. Tip: Reserving pasta cooking water is a time-honored chef trick. This salty, starchy liquid is perfect for adding flavor and controlling the thickness of sauces.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Stem Swiss chard. Cut stems into ¼” slices and coarsely chop leaves. Keep stems and leaves separate.
Split French roll into halves.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta boils, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp olive oil.
Add mushrooms, Swiss chard stems, and ¼ tsp. salt to hot pan and stir often until lightly browned, 7-8 minutes.
Add Swiss chard leaves and half the garlic (reserve remaining for garlic bread). Stir occasionally until leaves are wilted, 3-4 minutes.
Remove from burner and set aside.
Make the Garlic Bread
Place French roll halves on prepared baking sheet, cut side up. Drizzle with 2 tsp. olive oil and top with remaining garlic and 2 tsp. Parmesan (reserve remaining for sauce).
Bake in hot oven until golden brown, 5-7 minutes.
While bread bakes, make sauce.
Make Sauce and Finish Dish
Return pan with vegetables to medium heat.
Add pasta cooking water, sour cream, mirepoix base, seasoning blend, and pasta to hot pan. Stir often until combined and warmed through, 1-2 minutes.
Add remaining Parmesan and stir until well-coated.
Remove from burner.
Plate dish as pictured on front of card. Bon appétit!
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