Creamy Mushroom Stroganoff

Name: Creamy Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g Crimini Mushrooms (400g Swiss brown mushrooms, thickly sliced or quartered); 20 g Unsalted Butter (20g Beautifully Butterfully butter); 1 piece Yellow Onion (1 small brown onion, finely chopped); 2 cloves Garlic (2 cloves garlic, finely chopped); 1 tsp Paprika (1 tsp Stonemill paprika); 1 tsp Tomato Paste (1 tsp Remano tomato paste); 100 ml White Wine (100ml dry white wine (like South Point Estate Sauvignon Blanc)); 200 ml Chicken Broth (200ml Chefs’ Cupboard chicken stock); 100 ml Heavy Cream (100ml Farmdale thickened cream); 50 g Sour Cream (50g Farmdale sour cream); 1 ½ tbsp Olive Oil (1½ tbsp Remano olive oil); 1 tsp Worcestershire Sauce (1 tsp Colway worcestershire sauce); 300 g Rotini (300g Armando fusilli or our Remano spiral pasta); 1 tbsp Flat-Leaf Parsley (1 tbsp finely chopped parsley)

A creamy, vegetarian-friendly pasta dish featuring sautéed Swiss brown mushrooms in a rich paprika, tomato, and wine-based sauce with heavy cream, sour cream, and Worcestershire sauce, served over al dente fusilli.

45 minItalian

Servings4

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Vegetarian
Pescatarian

Ingredients

For 4 servings

Crimini Mushrooms400 g · 400g Swiss brown mushrooms, thickly sliced or quartered
Unsalted Butter20 g · 20g Beautifully Butterfully butter
Yellow Onion1 piece · 1 small brown onion, finely chopped
Garlic2 cloves · 2 cloves garlic, finely chopped
Paprika1 tsp · 1 tsp Stonemill paprika
Tomato Paste1 tsp · 1 tsp Remano tomato paste
White Wine100 ml · 100ml dry white wine (like South Point Estate Sauvignon Blanc)
Chicken Broth200 ml · 200ml Chefs’ Cupboard chicken stock
Heavy Cream100 ml · 100ml Farmdale thickened cream
Sour Cream50 g · 50g Farmdale sour cream
Olive Oil1 ½ tbsp · 1½ tbsp Remano olive oil
Worcestershire Sauce1 tsp · 1 tsp Colway worcestershire sauce
Rotini300 g · 300g Armando fusilli or our Remano spiral pasta
Flat-Leaf Parsley1 tbsp · 1 tbsp finely chopped parsley

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Steps

1Place a large, heavy-based frying pan over a high heat and add a tablespoon of oil. If your pan isn’t large enough, cook in 2 batches, half at a time. Cook for 4-5 minutes or until nicely browned, stirring occasionally. Season well and set aside on a plate.
2Place pan over a medium-low heat and add the butter and remaining oil. Add the onion and garlic and cook gently for 10 minutes or until softened but not coloured.
3Add the paprika and tomato paste. Stir through and cook for 1 minute. Add the wine and increase the heat to medium-high. Cook for 2 minutes, until nearly almost all the wine evaporates then add the chicken stock. Cook for 3 minutes or until reduced by half.
4Add the mushrooms back in, along with thickened and sour cream. Add the worcestershire sauce. Stir through then take off the heat. Season to taste and stir in half of the chopped parsley.
5Meanwhile, boil the pasta in a large saucepan of salted water for 10-12 minutes, or until al dente. Drain and reserve a mug of the pasta water. Add pasta to the mushroom pan and stir, adding some cooking water to loosen the sauce if necessary. Season to taste.
6To serve, sprinkle with the remaining parsley.