Ready in: 30 minutes · Serves: 4 · Technique: Stovetop · Storage: Refrigerate for up to 3 days.
Quick Answer
Create a comforting Mushroom Stroganoff Pasta by sautéing mushrooms and aromatics, then simmering with a creamy sauce before tossing with cooked pasta.As the rich scents of autumn waft through New York City, I often find myself craving hearty dishes that wrap me in warmth-especially with Thanksgiving and Christmas right around the corner. One of my go-to comfort meals is Mushroom Stroganoff Pasta. It's a delightful blend of earthy mushrooms, creamy sauce, and perfectly cooked pasta that never fails to satisfy. Whether you're hosting a dinner party or simply want a weeknight treat, this dish is sure to impress.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Warm and comforting: Perfect for chilly autumn nights and festive gatherings.
- Earthy flavors: A delightful blend of seasonal mushrooms adds depth and richness.
- Easy to prepare: Quick and straightforward instructions make it accessible for any cook.
- Crowd-pleaser: Sure to impress friends and family at dinner parties or weeknight meals.
- Make-ahead option: Prepare in advance and enjoy the flavors even more the next day.
Ingredients
To create this cozy dish, here's what you'll need:
- 300g of pasta (I love using egg noodles for their ability to hold on to the sauce beautifully)
- 500g of mixed mushrooms (such as cremini, shiitake, or portobello, sliced)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 tablespoon of butter (trust me, it adds a wonderful richness)
- 300ml of vegetable stock
- 200ml of sour cream (look for a full-fat version for the best flavor)
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
- Chopped parsley for garnish (a sprinkle adds a fresh touch)
How to Make Mushroom Stroganoff Pasta (Step-by-Step)
Follow these easy steps to prepare the dish.
Step 1: Cook the Pasta
In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil and butter over medium heat. As the butter melts and bubbles, add the chopped onion. Sauté for about 5 minutes, or until the onion is translucent. The aroma of the sizzling onion is intoxicating.
Step 3: Add the Mushrooms
Stir in the sliced mushrooms and cook for about 8-10 minutes until they release their moisture and become golden brown. I love the nutty aroma that fills my kitchen during this step-it truly sets the stage for an incredible dish.
Step 4: Introduce Garlic and Stock
Add the minced garlic, cooking for another minute until fragrant. Then pour in the vegetable stock, scraping up any brown bits from the pan-these little nuggets of flavor are essential.
Step 5: Create the Sauce
Reduce the heat to low, and stir in the sour cream and Dijon mustard. Allow the mixture to simmer for about 5 minutes, thickening slightly. Keep stirring so the sauce remains smooth, bathing the mushrooms in creamy goodness.
Step 6: Combine Everything
Toss the cooked pasta into the sauce, ensuring each strand is coated with the luscious mixture. Season with salt and pepper to taste, letting it meld together for a minute or two.
Step 7: Garnish and Serve
Finish with a generous sprinkling of chopped parsley before plating. Each bite showcases the depth of flavors, reminding me of cozy family gatherings filled with laughter and warmth.
Common Mistakes to Avoid
- Overcooking the Pasta: Always aim for al dente; it continues to cook slightly when mixed with the sauce.
- Using Mushrooms That Are Too Wet: Avoid rinsing your mushrooms; instead, just brush them clean to maintain their flavor.
- Not Adjusting Seasoning: Don't forget to taste and adjust salt and pepper to your liking before serving; every palate is unique.
Tips and Tricks for Success
- Mushroom Selection: Using a variety of mushrooms not only enhances the flavor but also adds depth to the dish.
- Cream Alternatives: If you want a lighter version, consider using Greek yogurt in place of sour cream, but be sure to temper it with a little vegetable stock to avoid curdling.
- Make Ahead: This dish can be made a day in advance; simply reheat gently on the stovetop, adding a splash of stock to loosen it.
Variations
- Swap out mixed mushrooms for your favorite single type, like portobello or chanterelles.
- Use gluten-free pasta to accommodate dietary preferences.
- For added protein, include diced chicken or tofu.
- Replace sour cream with a dairy-free alternative for a vegan option.
How to Serve
- Plate in shallow bowls for an elegant presentation.
- Sprinkle with fresh parsley or chives for a pop of color.
- Serve with a side of crusty bread for scooping up the sauce.
- Pair with a crisp green salad to balance the richness.
Make Ahead and Storage
- Make Ahead: This dish can be made a day in advance; simply reheat gently on the stovetop, adding a splash of stock to loosen it.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: When reheating, add a splash of water or stock to maintain the creamy consistency.
- Freezing: Freezing is not recommended due to the cream-based sauce's texture changes upon thawing.
Recipe Notes / What I Learned
Throughout my experiments, I discovered that the right balance between the sour cream and stock can elevate this dish from good to unforgettable, creating that perfect creamy texture I yearn for on chilly nights. Also, I found that adding extra herbs can bring a vibrant freshness that complements the earthiness of the mushrooms beautifully.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 plate
Nutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 12g protein · 50g carbs · 20g fat
Recipe by:
Cozy Mushroom Stroganoff Pasta
Ingredients
Equipment
Method
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
- Stir in sliced mushrooms and cook for 8-10 minutes until golden brown.
- Add minced garlic and cook for another minute. Pour in vegetable stock, scraping up any brown bits from the pan.
- Reduce heat to low, stir in sour cream and Dijon mustard, and allow to simmer for 5 minutes.
- Toss in the cooked pasta, ensuring each strand is coated. Season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
Notes
FAQs
1. Can I use other types of pasta for this recipe?
Yes, while egg noodles work wonderfully, you can use any pasta of your choice, such as fettuccine or penne, depending on your preference.
2. How can I make this dish vegetarian?
This recipe is already vegetarian as it uses vegetable stock and does not contain any meat. Just ensure that the ingredients you choose, like the sour cream, are vegetarian-friendly.
3. Can I prepare Mushroom Stroganoff Pasta ahead of time?
Absolutely! You can make it a day in advance and reheat it on the stovetop, adding a splash of stock to keep it creamy and prevent it from drying out.
4. What if I don't have sour cream?
If you're looking for a lighter option, you can substitute sour cream with Greek yogurt, just remember to temper it with a bit of vegetable stock to avoid curdling.
5. How long will leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or stock to maintain the creamy texture.
