Mushroom Stroganoff

with Swiss chard and garlic bread

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
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 you!
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.

In Your Box (serves 2)

  • 2 tsp. Meatloaf Seasoning
  • Info
    1 French Roll
  • 4 tsp. Mirepoix Base
  • Info
    2 oz. Sour Cream
  • Info
    6 oz. Campanelle Pasta
  • 4 oz. Swiss Chard
  • Info
    2 oz. Grated Parmesan
  • 10 oz. Cremini Mushrooms
  • 2 Garlic Cloves

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.

  • Nutrition (per serving)

  • Calories
    757
  • Carbohydrates
    102g
  • Fat
    25g
  • Protein
    32g
  • Sodium
    1737mg

Recipe Steps

You Will Need

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

Before You Cook

  • 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 separate. Mince garlic. Split French roll into halves.

  • 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.

  • 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.

  • 4

    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.

  • 5

    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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