Mushroom Stroganoff

with Swiss chard and garlic bread

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian
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.

In Your Box (serves 2)

  • 4 tsp. Mirepoix Base
  • Info
    2 oz. Sour Cream
  • Info
    6 oz. Campanelle Pasta
  • Info
    1 French Roll
  • 10 oz. Cremini Mushrooms
  • 4 oz. Swiss Chard
  • 2 Garlic Cloves
  • Info
    2 oz. Grated Parmesan
  • Nutrition (per serving)

  • Calories
    686
  • Carbohydrates
    89g
  • Fat
    24g
  • Protein
    31g
  • Sodium
    1340mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Stem Swiss chard. Cut stems into ¼” slices and coarsely chop leaves. Keep stems and leaves separated. Mince garlic. Halve French roll, if necessary.

  • Step 2 - Cook the Pasta
    2

    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.

  • Step 3 - Cook the Vegetables
    3

    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.

  • Step 4 - Make the Garlic Bread
    4

    Make the Garlic Bread

    Place 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.

  • Step 5 - Make Sauce and Finish Dish
    5

    Make Sauce and Finish Dish

    Return pan with vegetables to medium heat. Add pasta cooking water, sour cream, mirepoix base, and pasta, and stir to combine. Cook until warmed through, 1-2 minutes. Add remaining Parmesan and stir until well-coated. Taste, and season with a pinch of salt if desired. Plate dish as pictured on front of card. Bon appétit!