The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Knockout mushroom stroganoff
Porcini mushrooms always punch above their weight flavour-wise, and here a light sprinkling adds a savoury dimension doubled by nutty chestnut mushrooms. With filling butter beans and basmati rice, a silky, gently smoky sauce and a welcome pop of colour from green beans, this ʼshroomy dish is indulgent yet light.
Plants 7
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 240g green beans
- 2 onion
- 480g chestnut mushrooms
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp tomato purée
- 1 tbsp smoked paprika
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 5g dried porcini mushrooms
- 280g basmati rice
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 403
Protein: 16g
Carbs: 80g
Fat: 2.4g
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 5g dried porcini mushrooms
- 1 onion
- 140g basmati rice
- 1 handful of fresh flat-leaf parsley
- 240g chestnut mushrooms
- 160g green beans
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 tbsp tomato purée
- 2 tsp smoked paprika
- 10g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
Nutritional Information
Calories: 484
Protein: 21g
Carbs: 91g
Fat: 3.3g
Knockout mushroom stroganoff
Porcini mushrooms always punch above their weight flavour-wise, and here a light sprinkling adds a savoury dimension doubled by nutty chestnut mushrooms. With filling butter beans and basmati rice, a silky, gently smoky sauce and a welcome pop of colour from green beans, this ʼshroomy dish is indulgent yet light.
Cook time:
40 mins
Cuisine:
European
Food group:
Dairy
Allergens: Milk, Celery
Cooking Instructions
Mix up the stock
- Dissolve half the stock cube in 150ml boiled water (use all the stock and 200ml water for 4 portions), add the dried porcini and set aside.
Prep & soften your veg
- Peel and finely dice the onions. Quarter the chestnut mushrooms, then drain and rinse the butter beans.
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Tip in the chestnut mushrooms and cook for 3-4 mins.
- Add the onions and garlic paste and cook for 6-8 mins, adding a splash of water if they start to catch. Stir in the butter beans, tomato purée and paprika and cook for 2 mins until the purée begins to stick.
- Remove the porcini from the stock and roughly chop, then add to the pan, pour in the stock and simmer for 5 mins.
Cook the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Sort that sauce!
- At the same time, roughly chop the parsley.
- Add the capers and half the parsley to the sauce and simmer for 4-5 mins, until the sauce has reduced to coat the veg.
- Remove from the heat and leave to cool a little, then stir in the yogurt and lightly season.
Fry the beans & serve
- Trim the green beans. Spritz a non-stick frying pan with cooking spray and put it over a medium-high heat. Tip in the beans and fry for 3 mins.
- Add 50ml water (75ml for 4 portions) and cook for 3-4 mins, until the water is almost gone and the beans are slightly charred. Lightly season with black pepper.
- Serve the stroganoff with the rice, green beans and remaining parsley.