Mushroom Stroganoff is a delicious staple to many households, especially on a cold, wintery evening. Add this recipe to your list of favourites for family meals, mid-week meals, or under 30-minute meals.
You can make a big batch of this recipe fresh, and freeze your Mushroom Stroganoff for easy re-heats if needed.
We often get asked what goes best with mushroom stroganoff, and the Maria's family loves to pair our fresh Pappardelle pasta with this dish.
Our family loves pasta and I find this is a quick midweek dinner for those moments when you need to whip up a meal fast. This simple but oh so tasty mushroom stroganoff creates a rich and luscious sauce that blends perfectly with the fresh thick ribbons of durum pappardelle.
- 2 tbsp olive oil
- 500g mushrooms, thickly sliced
- 20g butter
- 1 onion, finely chopped
- 1 tbs smoky paprika
- 1 tsp fresh thyme leaves
- 2 garlic cloves, crushed
- 1 tbs Worcestershire sauce
- 125ml white wine or vegetable stock
- 300g sour cream
- 1 tsp Dijon mustard
- 3-4 sheets fresh Maria’s Pasta Durum Pappardelle
- Fresh chopped parsley to serve
- Floridian Parmesan Cheese
How to Make Mushroom Stroganoff (with Pappardelle Pasta)
Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
Add the butter, paprika, thyme, salt and garlic, then cook for 1 minute. Add the mushrooms and cook on a high heat, stirring often, for about 5 minutes or until mushrooms are golden brown.
Pour in the white wine or vegetable stock and Worcestershire sauce. Bring to the boil and cook for 5 minutes or until the sauce reduces and thickens. Lower the heat and stir through the sour cream and mustard. Make sure the pan is not too hot as the sauce may split. In a large pot of salted boiling water, cook Maria’s Pasta Pappardelle until al dente.
Drain the pasta, reserving a little pasta water. Toss the sauce through the fresh pasta, add some of the pasta water is the sauce is too thick. Season with salt and pepper. Top with chopped parsley and grated parmesan. Enjoy!