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Mushroom Stroganoff

Mushroom Stroganoff

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5 mins + 20 mins
serving size icon
Serves 4
Vegetarian Vegetarian


  • 300g dried pappardelle pasta
  • 1 Tbsp vegetable oil
  • 1 onion, halved, thinly sliced
  • 1 clove garlic, crushed
  • 4 large flat mushrooms, thinly sliced
  • 2 tsp sweet paprika
  • 410g can tomato purée
  • 1 vegetable stock cube, crumbled
  • ½ cup sour cream
  • 120g baby spinach leaves
  • Salt
  • Freshly ground black pepper


1. Cook pasta in a large saucepan of boiling salted water on high for 12 minutes or until tender. Drain and return to pan.

2. Meanwhile, heat oil in a large frying pan over a high heat. Add onion and garlic and cook,stirring, for 3 minutes or until soft. Add mushroom and paprika and continue to cook for 5 minutes, or until soft.

3. Stir tomato purée through the mushroom mixture with the crumbled stock cube, sour cream and 1 cup of water. Bring to a boil. Reduce heat to low and simmer gently for 5 minutes, or until sauce reduces slightly.

4. Add spinach, stirring through until wilted. Season to taste.

5. Pour sauce over pasta and toss to combine. Serve immediately.

Tip: Instead of pasta, you could also serve the stroganoff with rice or mashed potato.


Qty Price
Countdown Pasta Fettuccine $1.70 ea
$1.70 ea
Countdown Vegetable Oil $1.70 ea
$1.70 ea
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Fresh Produce Garlic Nz $28.99 kg
$28.99 kg
Fresh Produce Mushrooms Portobello $16.99 kg
$16.99 kg
Greggs Spice Ground Paprika $2.10 ea
$2.10 ea
Wattie's Tomato Puree $2.00 ea
$2.00 ea
Oxo Vegetable Stock Cubes 71g $2.50 ea
$2.50 ea
Meadow Fresh Sour Cream $3.00 ea was $3.30
$3.00 ea was $3.30
Value Spinach Baby Leaf $3.50 ea
$3.50 ea
Countdown Pepper Grinder Medly $3.50 ea
$3.50 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea