Mushroom Stroganoff Recipe
Creamy, flavorful, comforting and done in less than 30 minutes, this Mushroom Stroganoff is a delicious pasta dish for lunch or quick weeknight dinner.
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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 30 more seconds.
Meanwhile, in a tall cup, combine 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. And I recommend pairing this recipe with quick Baked Zucchini And Mozzarella.
In my recipe I used Portobello mushrooms, however this dish would also taste great with White, Shiitake or Maitake mushrooms.
You can substitute it by mixing equal amounts of sour cream and heavy cream.
---Nutritional Information Should Be Considered An Estimate---
Calories: 267kcal | Carbohydrates: 38.2g | Protein: 11.1g | Fat: 7.2g | Saturated Fat: 3.7g | Cholesterol: 54mg | Sodium: 538mg | Potassium: 533mg | Fiber: 0.7g | Sugar: 1g | Calcium: 30mg | Iron: 3.2mg