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Mushroom Stroganoff
with Brussels Sprouts & Fresh Egg Pappardelle
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 570 Cals/serving
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The first known recipe for stroganoff comes from an 1861 Russian cookbook. Early versions did not contain the mushrooms or onions typically associated with the dish, but since its inception, these key ingredients have become its hallmarks. In the 1940's, stroganoff was popular on menus in Chinese hotels. American servicemen brought back several versions of the dish, which might account for its popularity in the 1950's.
Get Cooking
fresh
ingredients
Title
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6 oz Brussels Sprouts
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4 oz Oyster Mushrooms
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4 oz Red Pearl Onions
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2 cloves Garlic
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1 bunch Chives
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1 Carrot
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½ oz Dried Porcini Mushrooms
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10 oz Fresh Egg Pappardelle Pasta
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3 Tbsps Vegetable Demi-Glace
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½ cup Low-Fat Sour Cream
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1 Tbsp Butter
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Thinly slice the oyster mushrooms. Remove and discard the root ends of the Brussels sprouts, thinly slice the heads. Mince the chives. Slice off the tops and bottoms of the pearl onions and remove the out, papery layer. Peel and mince the garlic. Peel and small dice the carrot.
2
Rehydrate the porcini mushrooms:
In a small bowl, combine the dried porcini mushrooms and 1 cup of boiling water. Let stand for at least 10 minutes to rehydrate the mushrooms.
3
Cook the oyster mushrooms:
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the oyster mushrooms and cook, stirring occasionally, 2 to 3 minutes, or until browned and crispy. Season with salt and pepper and transfer to a paper towel-lined plate. Wipe out the pan.
4
Cook the vegetables:
In the same pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium. Add the pearl onions and cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the carrot and cook 2 to 3 minutes, or until slightly softened. (If the pan becomes dry, add another teaspoon of oil.) Add the garlic and Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the Brussels sprouts are slightly wilted.
5
Make the sauce:
Stir the cooked oyster mushrooms, rehydrated porcini mushrooms with water and vegetable demi-glace into the pan with the vegetables. Cook 1 to 2 minutes, or until well combined and a rich sauce has formed. Remove from heat and stir in the butter and all but a tablespoon of the sour cream (save the rest for garnish).
6
Cook the pasta & plate your dish:
Add the papardelle to the pot of boiling water and cook 2 to 3 minutes, or until the pasta is al dente (still firm to the bite). Carefully transfer the cooked paperadelle to the mushroom sauce and cook 2 to 3 minutes, or until thoroughly combined. To plate your dish, divide the stroganoff between 2 dishes. Garnish with the chives and remaining sour cream. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Thinly slice the oyster mushrooms. Remove and discard the root ends of the Brussels sprouts, thinly slice the heads. Mince the chives. Slice off the tops and bottoms of the pearl onions and remove the out, papery layer. Peel and mince the garlic. Peel and small dice the carrot.
2
Rehydrate the porcini mushrooms:
In a small bowl, combine the dried porcini mushrooms and 1 cup of boiling water. Let stand for at least 10 minutes to rehydrate the mushrooms.
3
Cook the oyster mushrooms:
In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the oyster mushrooms and cook, stirring occasionally, 2 to 3 minutes, or until browned and crispy. Season with salt and pepper and transfer to a paper towel-lined plate. Wipe out the pan.
4
Cook the vegetables:
In the same pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium. Add the pearl onions and cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the carrot and cook 2 to 3 minutes, or until slightly softened. (If the pan becomes dry, add another teaspoon of oil.) Add the garlic and Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the Brussels sprouts are slightly wilted.
5
Make the sauce:
Stir the cooked oyster mushrooms, rehydrated porcini mushrooms with water and vegetable demi-glace into the pan with the vegetables. Cook 1 to 2 minutes, or until well combined and a rich sauce has formed. Remove from heat and stir in the butter and all but a tablespoon of the sour cream (save the rest for garnish).
6
Cook the pasta & plate your dish:
Add the papardelle to the pot of boiling water and cook 2 to 3 minutes, or until the pasta is al dente (still firm to the bite). Carefully transfer the cooked paperadelle to the mushroom sauce and cook 2 to 3 minutes, or until thoroughly combined. To plate your dish, divide the stroganoff between 2 dishes. Garnish with the chives and remaining sour cream. Enjoy!
Tips from Home Chefs
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