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.

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.

  • 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

  1. Bring a large pot of salted water to a boil and cook pasta al dente or until cooked.
  2. While pasta is cooking, melt butter in a medium skillet and over medium heat. Add onions and cook for 5 minutes.
  3. 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.
  4. 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.
  5. Transfer cooked pasta to the mushroom sauce, stir to combine the ingredients and if necessary, add some pasta water to thin out the sauce.
  6. Serve immediately with a sprinkling of parsley.


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