No more bland mushroom pasta! This incredibly delicious Mushroom Stroganoff recipe packs a serious flavorful punch. It’s so creamy and satisfying, perfect comfort food for long winter days.
Mushroom Stroganoff Recipe
It’s been more than a month since we moved to our new place in Connecticut, but last week was actually my first time shooting new recipe. I finally got used to our new apartment, but one thing that I haven’t adjusted yet is the amount of light that I get from our west facing windows. In other words, the room where I shoot food is rather dark which puts certain constraints on my shooting process.
But I’m pretty sure this is a temporary inconvenience and I’ve already got tons of new recipe ideas that I can’t wait to start shooting.
Next week, stay tuned for my ultimate Valentine’s Day dessert. Hint – it’s French and its original recipe is one of the most popular recipes on my blog.
Today, I’m sharing with you my twist on a classic Beef Stroganoff. Since I’m little bit of a mushroom fanatic, I tweaked the original recipe and replaced beef with mushrooms. I’ve also threw in several unexpected ingredient that intensified the taste of mushrooms even more. Let’s face it, mushrooms can taste bland. I get it why so many people don’t like them. But not today!
It’s not going to happen with this recipe. My Mushroom Stroganoff is full of flavor. A little bit smokey, a little bit tangy and surprisingly easy to prepare.
For my Mushroom Stroganoff Recipe I used regular Portobello Mushrooms. I imagine you can also make it with Shitake mushrooms which will bring even more aroma to the final dish.
I also used chicken broth but you’re more than welcome to go with vegetable broth.
A few notes on Crème fraîche. If you can’t find it in your grocery stores, there’s one little trick that you can use. Just mix sour cream and heavy cream in equal amounts and voila! Crème fraîche is ready!
PIN THE RECIPE NOW!
Feel the creaminess yet? This recipe is so good and comforting! True winter meal that leaves you full and satisfied.
Let’s get cooking friends!
- 12 ounces portobello mushrooms, thinly sliced
- 2 garlic cloves, minced
- 1 small onion, finely minced
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup vegetable or chicken broth
- 1 teaspoon Dijon mustard
- ¾ teaspoon smoked paprika
- 4 tablespoons Creme Fraiche (or equal parts of sour cream and heavy cream)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces uncooked pasta (spaghetti or any other type)
- handful of parsley, chopped
- Bring a large pot of salted water to a boil and cook pasta al dente or until cooked.
- While pasta is cooking, melt butter in a medium skillet and over medium heat. Add onions and cook for 5 minutes.
- Add mushrooms and cook until all water evaporates and mushrooms are slightly browned, about 7 minutes. Stir in garlic and cook for 1 more minute.
- Meanwhile, in a tall cup, mix flour, mustard, smoked paprika, salt and pepper. Add broth and whisk until no lumps remain. Pour the mixture into the mushrooms and cook until thickens, about 2 minutes. Stir in Creme Fraiche.
- Transfer cooked pasta to the mushroom sauce, stir to combine the ingredients and if necessary, add some pasta water to thin out the sauce.
- Serve immediately with a sprinkling of parsley.
I hope you will like my easy Mushroom Stroganoff Recipe. And if you make it, make sure to snap a photo and post it on Instagram with the hashtag #lavenderandmacarons.