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Recipe by:

Dana Ramsey

Cozy Mushroom Stroganoff Pasta

Create a comforting Mushroom Stroganoff Pasta by sautéing mushrooms and aromatics, then simmering with a creamy sauce before tossing with cooked pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 300 g pasta egg noodles recommended
  • 500 g mixed mushrooms cremini, shiitake, or portobello, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 300 ml vegetable stock
  • 200 ml sour cream full-fat for best flavor
  • 1 tsp. Dijon mustard
  • Salt and pepper to taste
  • Chopped parsley for garnish

Equipment

  • Large pot
  • Large skillet

Method
 

  1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
  3. Stir in sliced mushrooms and cook for 8-10 minutes until golden brown.
  4. Add minced garlic and cook for another minute. Pour in vegetable stock, scraping up any brown bits from the pan.
  5. Reduce heat to low, stir in sour cream and Dijon mustard, and allow to simmer for 5 minutes.
  6. Toss in the cooked pasta, ensuring each strand is coated. Season with salt and pepper to taste.
  7. Garnish with chopped parsley before serving.

Notes

The right balance between sour cream and stock can elevate this dish, creating a perfect creamy texture.