Mushroom Stroganoff Recipe

This Mushroom Stroganoff recipe is rich, comforting, and packed with savory flavor. Tender portobello mushrooms are simmered in a silky Dijon paprika sauce and tossed with pasta for a cozy vegetarian dinner.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to a boil and cook pasta al dente or until cooked.
2. 2While pasta is cooking, melt butter in a medium skillet and over medium heat. Add onions and cook for 5 minutes.
3. 3Add 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. 4Meanwhile, in a tall cup, combine flour, mustard, smoked paprika, salt and pepper. Add broth and whisk until no lumps remain.
5. 5Pour the mixture into the mushrooms and cook until thickens, about 2 minutes. Stir in Creme Fraiche.
6. 6Transfer cooked pasta to the mushroom sauce, stir to combine the ingredients and if necessary, add some pasta water to thin out the sauce.
7. 7Serve immediately with a sprinkling of parsley. And I recommend pairing this recipe with quick Baked Zucchini And Mozzarella.