Mushroom stroganoff

Based on 7 ratings

Christian

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
250 g button mushrooms
250 g king oyster mushrooms
250 g pasta
onion
2 cloves garlic
pickles
1 bulb red beet (cooked)
2 tbsp tomato paste
2 tbsp vodka
50 ml white wine
350 ml vegetable broth
salt
pepper
vegetable oil (for frying)
sour cream (for serving)
dill (for serving)
Metric
Imperial

Utensils

  • pot (large)
  • sieve
  • cutting board
  • knife
  • frying pan (large)
  • cooking spoon

Nutrition per serving

Cal
301
Protein
12 g
Fat
8 g
Carb
38 g
  • Step 1/3

    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.
    • 250 g pasta
    • onion
    • 2 cloves garlic
    • pickles
    • 1 bulb red beet (cooked)
    • 250 g button mushrooms
    • 250 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

    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.
    • 2 tbsp tomato paste
    • 2 tbsp vodka
    • 50 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

    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!
    • 350 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!