Mushroom Stroganoff

Step 1/ 3

• 125 g pasta
• ½ onion
• 1 cloves garlic
• 2 pickles
• ½ bulb red beet (cooked)
• 125 g button mushrooms
• 125 g king oyster mushrooms
• salt

• pot (large)
• sieve
• cutting board
• knife

Bring a large pot water to a boil, salt well, and cook pasta according to package instructions until al dente. Drain pasta and set aside. In the meantime, thinly slice onion and finely dice garlic. Slice gherkins and red beet, halve button mushrooms, and chop king oyster mushrooms.

Step 2/ 3

• 1 tbsp tomato paste
• 1 tbsp vodka
• 25 ml white wine
• vegetable oil (for frying)

• frying pan (large)
• cooking spoon

Heat vegetable oil in a large frying pan over medium heat and fry mushrooms for approx. 3 – 4 min. Add onion and garlic and sauté until the onions are translucent, approx. 5 min.. Stir in tomato paste and deglaze with vodka and white wine. Let simmer for approx. 5 min.

Step 3/ 3

• 175 ml vegetable broth
• salt
• pepper
• sour cream (for serving)
• dill (for serving)

Add vegetable broth, red beet, and gherkins and let simmer for approx. 10 min. over medium heat. Finally, add cooked pasta and toss well. Season with salt and pepper to taste and serve mushroom Stroganoff with a dollop of sour cream and some fresh dill. Enjoy!

Enjoy your meal!