Hello, fellow food enthusiasts! Today, I’m sharing a delightful and comforting dish that’s perfect for a cozy family meal: Creamy Mushroom Stroganoff Pasta. As some of you may know, I’ve always had a soft spot for mushrooms. Their earthy flavor and versatility make them a staple in my kitchen, especially during the autumn months when everything calls for warmth and comfort.
With our family of seven, dinnertime can get a bit hectic. Between Edward’s fascination with dinosaurs, Alexander’s attempts at mastering the art of hide-and-seek, Barnaby’s all too frequent attempts to join in on games his older brothers play, and little Phillipa giggling away, it’s amazing we ever manage to sit down. That’s why I love quick, hearty dishes like this stroganoff, which is both satisfying and relatively straightforward to pull together.
The great thing about this recipe is how forgiving it is. You can use any combination of mushrooms you like, so feel free to experiment with your favorites. I’ve used a mix of button, chestnut, and shiitake mushrooms to give a range of textures and flavors.
One of my favorite parts of this dish is the herbed crème fraîche sauce. It’s rich without being heavy, and the hint of thyme just elevates the mushrooms to something extraordinary. Trust me, when you’ve got a fragrant sauce simmering away in the kitchen, it’s easier than ever to round up the little ones!
As everything comes together, the smell of garlic, onion, and mushrooms starts to waft through the house, drawing everyone to the dining table. Even Phillipa, who’s still just a baby, seems to enjoy the lively chatter and delicious aromas.
So, when you need something that’s both simple and indulgent, give this Creamy Mushroom Stroganoff Pasta a try. Whether you’ve got a bustling household like mine or a quiet evening for yourself, this dish brings a little piece of comfort to any table.
Serve it up with a sprinkle of fresh parsley, a dusting of Parmesan for those who love a cheesy finish, and you’ve got a meal that’s sure to please.
Now, I’d best be off before Barnaby finds another creative use for this morning’s leftovers (paper mâché, anyone?). Happy cooking, and as always, I’d love to hear how your dish turns out in the comments below!
Ingredients
– 300g pasta (tagliatelle or fettuccine)
– 400g mixed mushrooms (button, chestnut, and shiitake), sliced
– 1 tablespoon olive oil
– 1 tablespoon unsalted butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 150ml vegetable stock
– 200ml crème fraîche
– 1 tablespoon Dijon mustard
– 1 tablespoon Worcestershire sauce
– Salt and pepper, to taste
– 2 tablespoons chopped fresh parsley
– 1 teaspoon dried thyme
– 2 tablespoons grated Parmesan cheese (optional)
Method
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, heat the olive oil and butter in a large frying pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
3. Stir in the minced garlic and sliced mushrooms. Cook for about 5-7 minutes, or until the mushrooms are golden brown and have released their moisture.
4. Pour in the vegetable stock, Worcester sauce, and Dijon mustard. Stir well to combine. Allow the mixture to simmer for another 3 minutes.
5. Reduce the heat to low and stir in the crème fraîche. Continue to stir until it is well incorporated and the sauce is creamy. Season with salt, pepper, and dried thyme. Taste and adjust seasoning, if necessary. Allow the sauce to simmer for an additional 2 minutes.
6. Add the cooked pasta to the pan and gently toss to coat the pasta in the sauce. Continue to cook for another 2 minutes to heat everything through.
7. Remove the pan from the heat and stir in the chopped fresh parsley. If using, sprinkle with grated Parmesan cheese before serving.
8. Serve hot, with additional parsley for garnish if desired. Enjoy!
