Mushroom Stroganoff

Mushroom Stroganoff

Based on 23 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
125 g
button mushrooms
125 g
king oyster mushrooms
125 g
pasta
½
onion
1 cloves
garlic
2
pickles
½ bulb
red beet (cooked)
1 tbsp
tomato paste
1 tbsp
vodka
25 ml
white wine
175 ml
vegetable broth
salt
pepper
vegetable oil (for frying)
sour cream (for serving)
dill (for serving)
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-clean-mushrooms

How to clean mushrooms

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal301
Fat8 g
Protein12 g
Carb38 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.
    • 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

    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.
    • 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

    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!
    • 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!

    Mushroom Stroganoff

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