Ready in: 30 mins · Serves: 4 · Technique: Stovetop · Storage: Store in an airtight container for up to 3 days.Quick Answer
This Mushroom Stroganoff Pasta is a creamy, umami-rich dish perfect for cozy gatherings and evokes the warmth of home during the chilly autumn season. As the crisp autumn air settles over New York City, I'm reminded of the comfort that a warm, rich meal can bring during this wonderful season. With holidays like Thanksgiving and Christmas approaching, I find myself longing for hearty dishes that evoke nostalgia while also delighting the senses. One of my go-to recipes these days is Mushroom Stroganoff Pasta—a creamy, umami-rich dish that has become a family favorite in my home. Here, I'll guide you through my perfected method to create this delightful dish that’s perfect for cozy gatherings or a comforting weeknight dinner.A Cozy Holiday Treat
Why You'll Love This Recipe
- Comforting and rich flavors that warm you up during chilly autumn nights.
- Simple ingredients that create a delightful umami experience, making it perfect for any gathering.
- Customizable with different types of mushrooms and optional vegan substitutions to suit your dietary needs.
- Quick prep and cooking time, making it ideal for a cozy weeknight dinner.
- Leftovers taste even better, providing you with delicious meals for days to come.
Ingredients
To create the delicious Mushroom Stroganoff Pasta, you'll need the following ingredients:
- 12 oz fettuccine (or your pasta of choice)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 oz mushrooms (I prefer a mix of cremini and shiitake for their deep flavor), sliced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- 1 cup vegetable broth (homemade is best, but store-bought works fine)
- 1 cup sour cream (I love using full-fat for the best creaminess)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
How to Make Mushroom Stroganoff Pasta (Step-by-Step)
Follow these steps to craft a comforting dish that combines creamy sauce with rich mushrooms and pasta.
Step 1: Cook Your Pasta
Begin by boiling a large pot of salted water. Once the water is at a rolling boil, add the fettuccine and cook until al dente, stirring occasionally. I always take it off the heat a minute early since it will continue to cook in the sauce later.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. As the oil shimmers, add the diced onion and sauté for about 5 minutes until translucent and fragrant, filling your kitchen with that homey scent that only onions can deliver. Add the minced garlic and cook for another minute, just until it begins to soften.
Step 3: Cook the Mushrooms
Toss in the sliced mushrooms and cook, stirring occasionally, until they are deeply browned and their moisture has evaporated-about 8-10 minutes. This step is crucial; it enhances their nutty flavor and gives the dish depth.
Step 4: Add the Flavor Makers
Stir in the Worcestershire sauce, Dijon mustard, and smoked paprika. The aromas will intensify as the mushrooms absorb these flavors. Pour in the vegetable broth, scraping the bottom of the skillet to release any flavorful bits stuck to the pan.
Step 5: Cream It Up
Lower the heat to a simmer and mix in the sour cream. As the sauce thickens, you'll have the creamiest, most satisfying base for your pasta. I always taste here to adjust the seasoning with salt and pepper-be generous, as it elevates the overall dish.
Step 6: Combine with the Pasta
Add your cooked fettuccine to the skillet, tossing it to coat evenly in that luscious sauce. The pasta will soak up all that flavor, creating an irresistible dish that sings of comfort.
Step 7: Garnish and Serve
Remove from heat, sprinkle with freshly chopped parsley, and serve immediately. I love pairing this dish with a side of crusty bread to soak up every last bit of sauce.
Common Mistakes to Avoid
- Under-cooking the mushrooms: They need to be browned for the best flavor; don't rush this step!
- Adding sour cream too early: If you add it too soon, the sauce won't thicken properly and can curdle.
- Not seasoning enough: Taste and adjust seasoning along the way for a well-balanced dish.
Tips and Tricks for Success
- Use a variety of mushrooms for more complex flavors. Cremini, shiitake, and portobello can complement each other beautifully.
- For an extra kick, you can add a splash of white wine after browning the mushrooms, before you add the vegetable broth.
- If you're looking for a vegan version, substitute sour cream with cashew cream or a non-dairy sour cream alternative.
Variations
- Swap fettuccine for another pasta shape, like penne or spaghetti.
- Add cooked protein such as chicken or tofu for a heartier meal.
- Incorporate seasonal vegetables like spinach or peas for added nutrition.
How to Serve
- Serve with a side of crusty bread to soak up the sauce.
- Pair with a fresh green salad for a balanced meal.
- Top with grated Parmesan cheese for added flavor (if not vegan).
Make Ahead and Storage
- Make Ahead: Prepare the sauce and store in the fridge for up to 3 days before combining with pasta.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Gently warm on the stovetop over low heat, adding a splash of broth or water to loosen up the sauce.
- Freezing: This dish freezes well, but the texture of the sour cream may change after thawing.
Recipe Notes / What I Learned
As I perfected this dish, I found that mushrooms truly are the star here, transforming in flavor as they brown, and giving the dish a hearty, earthy essence I crave. Plus, it's a wonderful crowd-pleaser that has held up beautifully in both intimate dinners and holiday feasts alike.Yield and Serving Size
Yield: 6 servings · Serving Size: 1 plateNutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 12g protein · 60g carbs · 18g fat
Recipe by:
Creamy Mushroom Stroganoff Pasta for Cozy Nights
Ingredients
Equipment
Method
- Begin by boiling a large pot of salted water. Once the water is at a rolling boil, add the fettuccine and cook until al dente, stirring occasionally.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute.
- Toss in the sliced mushrooms and cook until they are deeply browned and their moisture has evaporated—about 8-10 minutes.
- Stir in the Worcestershire sauce, Dijon mustard, and smoked paprika, scraping the bottom of the skillet. Pour in the vegetable broth.
- Lower the heat to a simmer and mix in the sour cream. Adjust seasoning with salt and pepper.
- Add your cooked fettuccine to the skillet, tossing it to coat evenly in the sauce.
- Remove from heat, sprinkle with freshly chopped parsley, and serve immediately.
Notes
FAQs
1. Can I use a different type of pasta for this recipe?
Yes, you can use any pasta of your choice. While fettuccine is great for this dish, penne, tagliatelle, or even gluten-free pasta can work well.
2. Is there a way to make this recipe vegan?
Absolutely! You can substitute the sour cream with cashew cream or a non-dairy sour cream alternative to make the dish vegan-friendly.
3. How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They also freeze well, but the texture of the sour cream may change after thawing.
4. What can I do if the sauce is too thick?
If your sauce is too thick, simply add a splash of vegetable broth or water while gently reheating, stirring until you reach your desired consistency.
5. Can I add protein to this dish?
Yes, you can add cooked chicken, beef, or even tofu for added protein. Just stir it in along with the pasta to coat it in the sauce.
