Creamy Mushroom Stroganoff

Cook Vegetarian's avatar
 4 Reviews

Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 350g tagliatelle
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 75g button mushrooms
  • 150g white closed cup mushrooms, sliced
  • 150g large flat mushrooms, sliced
  • 1 clove garlic, crushed
  • 2 tsp ground paprika
  • 3 tbsp vegetarian dry sherry
  • 1 tbsp tomato purée
  • 2 tsp Dijon mustard
  • squeeze of lemon juice
  • 150ml half fat crème frâiche
  • 2 tbsp chopped fresh flat parsley

How To Cook

  1. Bring a large pan of water to the boil. Add the tagliatelle and cook for 10 mins or according to packet instructions until the pasta is just tender.
  2. Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, add onions and the mushrooms and sauté for five minutes over a high heat until golden brown. Add the garlic and paprika cook for 30 seconds, stirring all the time.
  3. Stir in the sherry, tomato pureé, mustard and lemon juice, and cook for about 30 seconds, stirring. Stir in the crème frâiche and cook over a gentle heat until piping hot. Season to taste.
  4. Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.
  5. www.mushroom-uk.com

Vegetarian Giveaways

Comments

4 people have helped to review this recipe. Thank you!

Posted by Hils on June 5, 2011

This recipe was quick and fantastic!

Posted by Tazpirate on February 26, 2012

This was easy to follow and to do. I had all of the ingredients in my cupboard and fridge. But we decided to have it with jacket spuds rather than the pasta. It was scrumpitous xxx

Posted by MrsMammy on March 4, 2012

Delicious!

Posted by Stonywall on May 29, 2012

I’ve tasted many different recipes for Stroganoff, but I have to say they all had a lot in common. This recipe was different enough to entice me to try it. Unfortunately I was not a fan of it. Perhaps the addition of the tomato purée should have prepared me for what was to come. Seriously, who puts tomatoes in a cream sauce when it’s not a rosee!

Oh well, live and learn. This is not a keeper for us, but perhaps others will have different tastes better suited for this recipe.

I’ll stick to the traditional Stroganoff as its great with just leaving out the meat and using a vegetable base. Really the only addition would be a 1/4 cup of portobello mushrooms for depth of flavor and color.

Leave a Comment

You must sign in or register to leave a comment.

You might also like

Vegetable Lasagne
 1 Review

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

February issue of CookVeg is available now
Supermarket logos Subscribe Today

Cook Vegetarian Magazine

You might also like

Sweet Potato and Ginger Jam
No rating - be the first!
Lentil and Kale Soup
No rating - be the first!

Cook Vegetarian! Magazine
http://www.cookveg.co.uk/

Creamy Mushroom Stroganoff
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 350g tagliatelle
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 75g button mushrooms
  • 150g white closed cup mushrooms, sliced
  • 150g large flat mushrooms, sliced
  • 1 clove garlic, crushed
  • 2 tsp ground paprika
  • 3 tbsp vegetarian dry sherry
  • 1 tbsp tomato purée
  • 2 tsp Dijon mustard
  • squeeze of lemon juice
  • 150ml half fat crème frâiche
  • 2 tbsp chopped fresh flat parsley
    How to Cook
  1. Bring a large pan of water to the boil. Add the tagliatelle and cook for 10 mins or according to packet instructions until the pasta is just tender.
  2. Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, add onions and the mushrooms and sauté for five minutes over a high heat until golden brown. Add the garlic and paprika cook for 30 seconds, stirring all the time.
  3. Stir in the sherry, tomato pureé, mustard and lemon juice, and cook for about 30 seconds, stirring. Stir in the crème frâiche and cook over a gentle heat until piping hot. Season to taste.
  4. Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.