Creamy Mushroom Stroganoff
This creamy mushroom stroganoff is the perfect comforting pasta dish for a busy night. Made with 2 types of portabella mushrooms in a creamy sour cream sauce. Poured over pasta. It's jess delicious!
Ingredients
- 16 Oz Dry Pasta Gluten Free Optional
- 1/4 Cup Butter
- 1/2 Yellow Onion Diced
- 2 Garlic Cloves Minced
- 2 Portabella Mushrooms Cleaned and sliced
- 2 Cups Baby Bella Mushrooms Chopped
- 1/2 Tsp Salt and Pepper
- 2 Tsp Worcestershire
- 1/3 Cup Flour I used Gluten Free Flour
- 1 1/2 Cups Vegetable Stock
- 1/2 Cup Dairy Free Sour Cream
- 1 Tbsp Dijon Mustard
- 1/4 Tsp Italian Parsley Chopped
Instructions
- Start by cooking your pasta as directed. Save a 1/4 cup of water for later when it's finished.
- Strain, rinse and set aside.
- Next in a large saute pan melt 1/4 cup butter.
- Add in your diced onions, garlic. Stir
- Add in all of your mushrooms. Saute for 2-3 minutes.
- Mix in salt, pepper and Worcestershire sauce.
- Then add in your flour. Mix until the flour is absorbed.
- Then add in your vegetable stock. Stir well and let simmer for 4-5 minutes until thickened.
- Now add in your pasta water. Blend.
- Mix in your sour cream and dijon mustard.
- And finally add back in your pasta.
- Garnish with Chopped fresh parsley and serve immediately!