Mushroom Stroganoff

Creamy Mushroom Stroganoff, buttery mushrooms in a rich creamy sauce with ribbons of pasta. Ready in just 30 minutes this is a great weeknight dinner.

Course Dinner

Cuisine Vegetarian

Prep Time 5 minutes

Cook Time 25 minutes

Servings

Calories 361kcal

Author Michelle Alston

Ingredients

1 tablespoon olive oil
1 medium brown onion peeled, cut in half then sliced thinly
½ teaspoon of sea salt divided into two portions
1 ½ tablespoon butter
500 g (1 lb) of mushrooms wiped clean then sliced thickly
2 - 3 cloves of garlic put through a garlic press or finely chopped
¼ teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
2 tablespoon plain flour (all-purpose flour)
250 ml ( 1 cup ) of stock made with 2 teaspoons of vegetable bouillon
1 tablespoon Henderson's Relish optional, if you can't find this try a vegetarian version of Worcestershire sauce.
2 tablespoon sour cream
a handful of fresh parsley (approx 4 - 5 tbsp) stems removed, leaves chopped
300 g (approx 3 ½ cups depending on what pasta you use) pasta I used pappardelle pasta

Instructions

Heat 1 tablespoon of olive oil in a large saute pan.
Add the sliced onion and ¼ teaspoon of sea salt.
Cook for approx 15 minutes over medium heat until the onion is soft. Stir often to avoid burning.
Meanwhile, cook the pasta according to the packet instructions.
Add 1 tablespoon of butter to the pan, once melted add half the mushrooms and cook until tender. Push the cooked mushrooms to one side of the pan.
Add another ½ tablespoon of butter to the pan, once melted add the remaining mushrooms. Cook until they release their juices.
Now add the garlic to the pan and cook for a minute.
Stir in 1 tablespoon of mustard and make sure all the mushrooms are covered in the mustard.
Add 2 tablespoons of plain (all-purpose) flour to the pan stir well and cook for a minute or two.
Now slowly add the stock to the pan, stirring all the time. Add 1 tablespoon on Henderson's relish now. Simmer for a few minutes.
The sauce should be nice and thick now. Add about ¼ teaspoon of freshly ground black pepper to the sauce now.
Turn down the heat to low then stir in the sour cream one tablespoon at a time. You should have a creamy sauce now.
Finally, stir in the chopped parsley keeping a little back for garnish if you wish.
Drain the pasta, then add it to the mushrooms. Toss gently and serve immediately.

Notes

Mushrooms – you can use any mushrooms you like here. I usually make this with white mushrooms. A mixture of wild and white mushrooms works really well too.
Henderson’s Relish – this is an English sauce, it looks like Worcestershire sauce, but is a relish, not a condiment. It has a distinctive sharp, spicy, yet sweet taste. If you can’t find this you could use mushroom ketchup or a mixture of soy sauce and lemon juice instead.
Sour cream – you can use low fat if you wish, I prefer full fat in this though. If you’re not a fan of sour cream you could use cream cheese instead, it does change the taste quite a bit though. Add the cream cheese just after you have cooked the mushrooms.
Stock – I make my stock using vegetable bouillon. I add 2 teaspoons of bouillon with 250ml (1 cup) of boiling water
Pasta – You can use whatever pasta you like here, we love the thick ribbons of pappardelle.
Nutritional Information - is calculated using an online tool. It is approximate and is based on one serving of four.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.

Nutrition