Page title and description

Mushroom stroganoff with pappardelle
Vegetarian mains
Mushroom stroganoff with pappardelle
Ingredients
- 1 onion, sliced
- 200g mushrooms, sliced
- 1 garlic clove, finely chopped
- 1 tsp sweet smoked paprika
- 1 tsp tomato purée
- 1 tsp Dijon mustard
- 100ml vegetable stock
- 200g pappardelle pasta
- 3 tbsp soured cream
- 1 lemon
- small bunch fresh dill, chopped
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
30 min
PT30M
-
Step 1
Put a pan of salted water on to boil. -
Step 2
Fry the onion for 10 minutes in until starting to softened and colour. Add the mushrooms and garlic, turn up the heat, fry for 5 minutes stirring occasionally. -
Step 3
Add the paprika, tomato purèe and mustard, cook for 1 minute. Tip in the stock and let it bubble away for 5 minutes until reduced by half. -
Step 4
Throw the pasta into the water and set a timer for 10 minutes. -
Step 5
When the stock has reduced add the sour cream, simmer for 3 minutes. Check the seasoning for salt and pepper. Add a squeeze of lemon juice to taste. -
Step 6
Drain the pasta well and dress with olive oil. Scatter over the dill to serve.