Mushroom Stroganoff Recipe

Name: Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz pappardelle pasta; 1 tbsp vegetable or olive oil; 1 None onion, halved, thinly sliced; 1 clove garlic, crushed; 4 None Portobello mushrooms, thickly sliced; 2 tsp sweet paprika; 1 (14 oz) can tomato sauce; 1 None chicken stock cube; 1/2 cup sour cream; 3 cups baby spinach

Servings: persons

14 oz pappardelle pasta
1 tbsp vegetable or olive oil
1 None onion, halved, thinly sliced
1 clove garlic, crushed
4 None Portobello mushrooms, thickly sliced
2 tsp sweet paprika
1 (14 oz) can tomato sauce
1 None chicken stock cube
1/2 cup sour cream
3 cups baby spinach

1
Cook pasta in a saucepan of boiling salted water for 12 mins, or until tender. Drain and return to pan.
2
Meanwhile, heat oil in a frying pan over high heat. Add onion and garlic and cook and stir for 3 mins, or until soft. Add mushrooms and paprika and cook and stir for 5 mins, or until soft.
3
Stir in tomato sauce, crumbled stock cube, sour cream and 1 cup of water. Bring to a boil. Reduce heat to low. Simmer gently for 5 mins, or until sauce reduces slightly.
4
Add spinach and stir until wilted. Season. Add sauce to pasta in pan and toss to combine. Serve.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 oz pappardelle pasta, 1 tbsp vegetable or olive oil, 1 None onion, halved, thinly sliced, 1 clove garlic, crushed, and more.

Yes, Mushroom Stroganoff falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Stroganoff

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