No more bland mushroom pasta! This incredibly delicious Mushroom Stroganoff recipe packs a serious flavorful punch. It’s so creamy and satisfying.
I will sharing with you my twist on a classic Beef Stroganoff. Since I’m little bit of a mushroom fanatic, I tweaked the original recipe and replaced beef with mushrooms. I’ve also threw in several unexpected ingredient that intensified the taste of mushrooms even more. Let’s face it, mushrooms can taste bland.
It’s not going to happen with this recipe. My Mushroom Stroganoff is full of flavor. A little bit smokey, a little bit tangy and surprisingly easy to prepare!


  • 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. a little bit tangy and surprisingly easy to prepare!

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