Mushroom Stroganoff Recipe

Ingrédients

• 8 oz uncooked pasta ((spaghetti or any other type))
• 12 oz Portobello mushrooms* (see the notes) (thinly sliced)
• 2 cloves garlic (finely minced)
• 1 small onion (finely minced)
• 1 tbsp butter
• 1 tbsp flour
• 1 c broth (chicken or vegetable)
• 1 tsp Dijon mustard
• 3/4 tsp smoked paprika
• 4 tbsp Creme Fraiche* (see the notes)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp parsley (chopped)

Préparation

1. 1

   Bring a large pot of salted water to a boil and cook pasta al dente or until cooked.

2. 2

   While pasta is cooking, melt butter in a medium skillet and over medium heat. Add onions and cook for 5 minutes.

3. 3

   Add mushrooms and cook until all water evaporates and mushrooms are slightly browned, about 7 minutes. Stir in garlic and cook for 30 more seconds.

4. 4

   Meanwhile, in a tall cup, combine flour, mustard, smoked paprika, salt and pepper. Add broth and whisk until no lumps remain.

5. 5

   Pour the mixture into the mushrooms and cook until thickens, about 2 minutes. Stir in Creme Fraiche.

6. 6

   Transfer cooked pasta to the mushroom sauce, stir to combine the ingredients and if necessary, add some pasta water to thin out the sauce.

7. 7

   Serve immediately with a sprinkling of parsley. And I recommend pairing this recipe with quick Baked Zucchini And Mozzarella.