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Mushroom stroganoff
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Savory mushroom stroganoff - a meatless twist on a classic favorite. Perfect for a delicious dinner!
Ingredients:
  • 250g field mushrooms, thickly sliced
  • 250g Swiss brown mushrooms, halved
  • 250g button mushrooms
  • 20g butter
  • 1 leek, trimmed, thinly sliced
  • 1 tsp fresh thyme leaves
  • 125ml (1/2 cup) white wine
  • 300g sour cream, plus extra, to serve (optional)
  • 400g dried curly fettuccine
  • Fresh continental parsley leaves, to serve
Instructions:
  • Heat 1 tablespoon of oil in a large frying pan over high heat until sizzling. Sauté half of the mixed mushrooms, shaking the pan occasionally, for 4-5 minutes until they turn golden and remain firm in the center. Transfer to a plate and repeat with the remaining 1 tablespoon of oil and mushrooms. Keep aside.
  • Place the pan back on the stove over medium-low heat. Melt the butter until it becomes foamy. Next, toss in the leek and thyme, and cook while stirring frequently for 4 minutes until they turn light gold in color. Introduce the garlic and sauté for 30 seconds until fragrant. Pour in the wine, let it simmer for 2 minutes until it reduces. Fold in the sour cream, season to taste, and let it simmer for an additional 2-3 minutes until slightly thickened. Finally, re-add the mushrooms to the pan and heat for 2 minutes until warm.
  • Cook the pasta in a large saucepan of salted boiling water according to the package instructions until al dente. Drain and transfer to a large serving platter.
  • Drizzle mushroom mixture over pasta, add a dollop of extra sour cream (if desired), sprinkle with parsley, and season with pepper.

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