Mushroom stroganoff
Golden mushrooms in a creamy paprika and mustard sauce, spooned over buttery noodles or rice. A rich, cosy vegetarian dinner that's ready in 20 minutes.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 640 kcal
Ingredients
Method
Boil the kettle and bring a pot of salted water to the boil for the pasta. Slice the mushrooms, onion and garlic while the water comes to the boil.
Heat the oil in a large frying pan over high heat. Add the mushrooms in a single layer and leave them alone until golden underneath, then stir and cook until browned all over and any liquid has cooked off.
Meanwhile, cook the pasta according to the packet, usually 6 to 8 minutes for egg pasta. Drain, reserving a splash of the water.
Reduce the heat under the mushrooms to medium, add the butter, onion and garlic and cook until the onion is soft.
Stir in the paprika for 30 seconds, then add the soy sauce, mustard and stock and simmer until reduced by about half.
Take the pan off the heat and stir in the sour cream until smooth and creamy. Season with salt and pepper, loosen with pasta water if needed, and serve over the pasta with parsley.
Tips
- Don't crowd the pan. If your mushrooms don't fit in one layer, brown them in two batches; crowded mushrooms steam and go grey.
- Take the pan off the heat before adding the sour cream so it doesn't split.
- For a gluten-free version, serve over rice and use tamari and a gluten-free stock.
