Mixed mushroom stroganoff

This mushroom stroganoff is so quick, easy and tasty that you won't miss the beef!

  • 40 mins cooking
  • Serves 4
  • Print


Mixed mushroom stroganoff
  • 375 gram fettuccine pasta
  • 1 tablespoon olive oil
  • 20 gram butter
  • 3 (75g) shallots, thinly sliced
  • 2 clove garlic, thinly sliced
  • 3 teaspoon smoked paprika
  • 2 tablespoon dijon mustard
  • 350 gram button mushrooms, thinly sliced
  • 200 gram swiss brown mushrooms, sliced thinly
  • 200 gram fresh shiitake mushrooms, thinly sliced
  • 1/4 cup (60ml) dry white wine
  • 3/4 cup (180ml) vegetable stock
  • 1 cup (240g) sour cream


Mixed mushroom stroganoff
  • 1
    Cook pasta in large saucepan of boiling water until tender; drain. Rinse under cold water and drain again.
  • 2
    Meanwhile, heat oil and half the butter in large saucepan. Stir shallot and garlic over heat until shallot softens. Add paprika and mustard and stir 1 minute. Stir in mushrooms and remaining butter. Cover; cook 10 minutes, stirring occasionally.
  • 3
    Add wine and stock and cook without lid for about 5 minutes or until liquid is reduced slightly. Add sour cream; simmer gently, uncovered, 5 minutes. Season to taste.
  • 4
    Serve stroganoff over pasta.

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