Mushroom Stroganoff with Pasta

Growing up Ample Bites always loved Mom’s beef stroganoff, which she served over rice. Mushroom Stroganoff with Pasta is a little different version of the classic dish using mushrooms and pasta. The keys to this recipe are to cook the mushrooms to caramelization and to thoroughly mix the cooked pasta in the stroganoff sauce before serving.

If you want to accompany this dish with a protein, consider broiling or grilling pork chops or chicken thighs.


Mushroom Stroganoff with Pasta
(Mark Kelly, 2013)

Serves 4

8 ounces dried whole wheat pasta (linguine or spaghetti preferred)
2 Tbsp extra-virgin olive oil
1 large shallot finely diced
16 ounces white button mushrooms
Kosher salt
Freshly ground black pepper
½ cup fat-free sour cream
2 tsp Dijon-style or grainy mustard
2 Tbsp finely chopped parsley

Bring a large pot of salted water to a boil over high heat. Prepare the pasta according to the package directions.

Meanwhile, heat the oil in a large heavy skillet over medium-high heat. Stir in the shallots, cook for a few minutes until softened. Add the mushrooms and season with salt and pepper, to taste, stirring to incorporate. Cook stirring every minute or so for 8 to 10 minutes, until the mushrooms moisture evaporates. Once they start to brown remove the pan from the heat.

Stir in the sour cream and mustard, along with the parsley. Taste and adjust seasoning as needed.

Drain the pasta, reserving ½ cup of cooking water. Use tongs to toss the linguine in the mushroom mixture, adding the reserved cooking liquid as needed to keep the dish moist.

Garnish with sprigs of parsley and serve immediately.

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