200°C · 20-30 minAllergens
Gluten
Lactose
Selderij
SulfietMushroom Stroganoff
A pure and vegetarian dish. I briefly sauté the mushrooms and then gently stew them in a spiced sauce. A touch of crème fraîche adds a fresh twist to this dish. Served with fresh, al dente pappardelle pasta and a generous portion of warm vegetables.
Mushroom Stroganoff
Mushrooms, green beans, celeriac, pumpkin, white onion, peas, chestnut mushrooms, oyster mushrooms, shiitake, garlic, fresh parsley, smoked paprika, caraway seeds, crème fraîche, pappardelle pasta, tomato purée, brandy, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the stroganoff, pappardelle and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-30 minMarleen's choice
Heat the stroganoff, pappardelle and vegetables covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g