Mushroom Stroganov

A dish that gets its character from uncooked pasta and mushrooms.

Serves 2 · Russian

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

225 g uncooked pasta (spaghetti or any other long noodle will work. Stroganov can also be served over rice.)
340 g mushrooms (I reccommend shitake, but white, portabello, or maitake will also work.)
2 cloves of garlic, minced
1 small yellow onion, minced
30 ml butter
15 ml general purpose flour
240 ml vegetable broth
5 ml dijon mustard
5 ml Smoked paprika
59 ml creme fraiche (can be made by mixing equal parts heavy and sour cream)
30 ml parsely

Make it lactose-friendly

2 Tbsp butter → plant butter, ghee (mostly lactose-free), or olive oil
4 Tbsp creme fraiche (can be made by mixing equal parts heavy and sour cream) → lactose-free sour cream or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Bring a large pot of salted water to a boil and cook pasta al dente
In a cup, combine flour, mustard, smoked paprika, salt and pepper. Add broth and whisk until no lumps remain.
While pasta is cooking, melt butter in a medium skillet and over medium heat.
When the butter is melted, add onions and cook until softened.
Add mushrooms and cook until all water evaporates and mushrooms are slightly browned, about 7 minutes.
Add garlic and cook for another 30 seconds.
Pour the flour and broth mixture into the mushrooms and cook until thickens, about 2 minutes.
Stir in Creme Fraiche.
Add the strained pasta to the mushroom sauce and stir to coat the pasta completely.
Serve immediately.

Nutrition (estimated, per serving)