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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add paprika and mustard: Sprinkle in the smoked paprika and stir in the Dijon mustard, coating the onions evenly.
- Combine mushrooms and sauce: Return the cooked mushrooms to the pan and mix well with the onions and spices.
- Add stock and soured cream: Pour in the vegetable or mushroom stock followed by the soured cream, stirring gently until everything is well combined.
- 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.
- 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
