Mushroom stroganoff with pappardelle

Show ingredients

Vegetarian mains

Mushroom stroganoff with pappardelle

Main Serves 2 35 min
Mushroom Stroganoff was, for years, the default veggie option on every gastro pub menu before being knocked from its perch by the ubiquitous risotto. Dare I say, it could now be considered as retro. It works just as well with rice as it does with pasta.


  • 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


Prep time: 5 min
Cooking time: 30 min
  • 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.

You may also like…