One-Pan Mushroom Stroganoff with Tagliatelle Recipe

Introduction

This one-pan mushroom stroganoff with tagliatelle is a comforting and flavorful meal that comes together quickly and easily. Perfect for a cozy weeknight dinner, it features tender mushrooms in a creamy, smoky sauce served over fresh pasta.

Ingredients

• 600g chestnut mushrooms, sliced
• 1 tbsp olive oil
• 2 onions, finely sliced
• 1 tbsp smoked paprika
• 2 tsp Dijon mustard
• 350ml vegetable or mushroom stock
• 284ml or 300ml soured cream
• 400g pack fresh tagliatelle
• Parsley, chopped, to serve (optional)

Instructions

1. Step 1: Heat a large lidded frying pan over medium heat. Dry-fry the sliced mushrooms until all moisture is released and evaporated, about 10–15 minutes. Drizzle in the olive oil and fry for another 6–8 minutes until golden. Use a slotted spoon to remove the mushrooms and set aside.
2. Step 2: Add the sliced onions to the pan and cook over medium-low heat for 8–10 minutes until softened, adding a little more oil if needed. Stir in the smoked paprika and Dijon mustard to coat the onions well. Return the mushrooms to the pan and mix thoroughly.
3. Step 3: Pour the vegetable or mushroom stock and soured cream into the pan, stirring until combined. Add the fresh tagliatelle and mix to combine everything evenly.
4. Step 4: Cover the pan with a lid and cook for 3–5 minutes until the tagliatelle is tender and cooked through. Scatter chopped parsley on top if desired and serve immediately.

Tips & Variations

• Use cremini or button mushrooms if chestnut mushrooms are unavailable; each will give a slightly different flavor.
• For a vegan version, substitute the soured cream with a plant-based alternative and use vegan stock.
• Adding a splash of white wine before the stock can enhance the depth of flavor.
• If fresh tagliatelle is not available, dried pasta can be used—just adjust cooking time and add extra stock or water as needed to cook the pasta in the pan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tagliatelle instead of fresh?

Yes, dried tagliatelle can be used, but you may need to add extra liquid and cook a little longer to ensure the pasta cooks through properly.

What can I substitute if I don’t have soured cream?

You can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture. Just add it off the heat to prevent curdling.

One-Pan Mushroom Stroganoff with Tagliatelle Recipe

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★★★★★

4.7 from 123 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and comforting one-pan mushroom stroganoff featuring chestnut mushrooms, smoky paprika, and fresh tagliatelle, all cooked together in a rich soured cream and vegetable stock sauce. This quick and easy vegetarian dish is perfect for a cozy weeknight dinner.

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Ingredients

Scale 1x2x3x

Mushroom Stroganoff

• 600g chestnut mushrooms, sliced
• 1 tbsp olive oil
• 2 onions, finely sliced
• 1 tbsp smoked paprika
• 2 tsp Dijon mustard
• 350ml vegetable or mushroom stock
• 284ml or 300ml soured cream

Pasta

• 400g pack fresh tagliatelle

Garnish

• parsley, chopped, to serve (optional)

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Instructions

1. Dry-fry the mushrooms: Heat a large lidded frying pan over medium heat. Add the sliced mushrooms and cook without oil for 10-15 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates.
2. Fry the mushrooms in oil: Drizzle in the olive oil and continue frying the mushrooms for another 6-8 minutes until golden brown. Use a slotted spoon to remove the mushrooms from the pan and set them aside.
3. Cook the onions: Add the finely sliced onions to the same pan and cook on medium-low heat for 8-10 minutes until softened. Add a little more oil if the pan becomes too dry during cooking.
4. Add paprika and mustard: Sprinkle in the smoked paprika and stir in the Dijon mustard, coating the onions evenly.
5. Combine mushrooms and sauce: Return the cooked mushrooms to the pan and mix well with the onions and spices.
6. Add stock and soured cream: Pour in the vegetable or mushroom stock followed by the soured cream, stirring gently until everything is well combined.
7. Cook the tagliatelle: Add the fresh tagliatelle into the pan, stir to incorporate with the sauce, then cover with a lid and cook for 3-5 minutes until the pasta is tender and cooked through.
8. Serve: Remove the lid, sprinkle chopped parsley over the stroganoff if using, and serve immediately while warm.

Notes

• You can substitute soured cream with Greek yogurt or crème fraîche for a slight flavor twist.
• For a vegan version, replace soured cream with a vegan alternative and ensure stock is vegetable-based.
• Make sure to dry-fry the mushrooms first to get rid of excess moisture for a richer flavor and better texture.
• If fresh tagliatelle is unavailable, fresh fettuccine or pappardelle can be used as alternatives.
• Adjust seasoning with salt and pepper as needed since the recipe assumes mild seasoning.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: European

Keywords: mushroom stroganoff, one-pan meal, tagliatelle recipe, vegetarian dinner, easy mushroom recipes