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Mushroom Stroganoff over Fresh Tagliatelle Pasta

Mushroom Stroganoff over Fresh Tagliatelle Pasta

  • 30 min
  • 509 calories

Stroganoff has its origins in Russia but is a recipe loved the world over. It is traditionally a dish of sautéed beef, served in a sauce prepared with mustard, stock and sour cream. For this recipe, however, you will take a modern twist to the recipe and use local WA mushrooms instead of beef. The stroganoff is served in the typically Australian tradition over pasta. Share the moment you plate it on Instagram #youplateit

Ingredients

  • 1 Brown Onion
  • 1 375 Gram Pack of Sliced Mushrooms
  • 1 30 Gram Pack of Concentrated Vegetable Stock
  • 2 Teaspoons of Worcestershire Sauce
  • 2 Teaspoons of Dijon Mustard
  • 0.25 Cups of White Wine
  • 0.3 Cups of Sour Cream
  • 150 Grams of Green Beans
  • 1 Small Bunch of Flatleaf Parsley
  • 1 250 Gram Pack of Tagliatelle No.82
  • 2 Garlic Clove
  • 30 Grams of Butter (pantry)

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Step-by-step instructions

Step 1

Prepare Ingredients:

Small dice onion. Peel and mince the garlic. Heat a large pot of salted water to boil.

Step 2

Start Stroganoff:

Heat the butter in a large pot or frypan over medium heat, add onion and mushroom. Cook, stirring, for 5 minutes or until soft. After 5 minutes, add garlic. Cook, stirring, for 1 minute. In a measuring cup, add Worcestershire sauce, white wine, Dijon mustard, concentrated beef stock and ¼ cup water. Stir to combine. Add mixture to stroganoff, then bring to the boil for about 5 minutes or until sauce has thickened slightly. Turn off heat, then cover to keep warm.

Step 3

Cook Green Beans:

In the meantime, trim the ends off the green beans. Carefully add to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Reduce heat and remove from water with tongs. Bring pot of water back to a boil.

Step 4

Cook Fresh Pasta:

Carefully add pasta and a pinch of salt to boiling water. Cook until al dente, about 5-6 minutes, or to your liking. Drain and set aside. Drizzle with olive oil if desired. Roughly chop the parsley leaves.

Step 5

Finish Stroganoff:

Stir in sour cream and as much parsley as desired, reserving some for garnish.

Step 6

You Plate It:

Divide the pasta, stroganoff and green beans among plates. Sprinkle with remaining parsley. Enjoy!

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