Serve up this comforting vegetarian mushroom stroganoff for an easy family weeknight winner.
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Cook the fettuccine following packet directions or until al dente. Drain well.
Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until soft. Add the mushroom and combined paprika and cook, stirring, for 2-3 mins or until the mushroom is lightly browned.
Add the tomato paste, lemon juice, stock and sauce and stir to combine. Season. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 5 mins or until mushrooms are tender. Add the sour cream and cook, stirring, for 2 mins or until heated through.
Divide fettuccine among serving plates. Top with stroganoff and sprinkle with chives and parsley.
COOK. STORE. SAVE.
Use it up: Save any leftover sour cream and use it to make cheesecakes, pasta sauces or salad dressings.
This classic recipe for mushroom stroganoff deserves to make a regular appearance on your dinner table. Loaded with plenty of mushrooms, this creamy sauce is best paired with fettuccine to create the perfect weeknight dish. Prepped, cooked and served in under 30 minutes, kids and adults alike will be asking for this easy comforting main on repeat.
Unlike a beef stroganoff, this version is completely meat-free and heroes the humble cup mushroom. Mushrooms add a deep, rich umami flavour, and vegetable stock is used to create the luscious stroganoff sauce. The combination of hearty mushrooms and bold flavours like paprika, Worcestershire sauce and sour cream creates such a flavourful dish, you won’t even miss the meat.
Set aside just 25 minutes and you and your family will be tucking in to a generous plate of mushroom stroganoff. To make this dish at home, simply create the sauce by cooking onions, garlic, mushrooms and paprika in a pan. Once the mushrooms are lightly browned, add the tomato paste, lemon juice, vegetable stock, Worcestershire sauce and sour cream until all the flavours have combined and the mushrooms are tender. Serve the stroganoff on a bed of fettuccine and dinner is done.
In the mood for more mushroom meals? Try these fungi-packed recipes for mushroom bolognaise, creamy mushroom chicken with rice, marinated mushroom salad or Stephanie Alexander’s crunchy mushroom chips.