Name: Mixed mushroom stroganoff
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 375 gram fettuccine pasta; 1 tablespoon olive oil; 20 gram butter; 3 (75g) shallots, thinly sliced; 2 clove garlic, thinly sliced; 3 teaspoon smoked paprika; 2 tablespoon dijon mustard; 350 gram button mushrooms, thinly sliced; 200 gram swiss brown mushrooms, sliced thinly; 200 gram fresh shiitake mushrooms, thinly sliced; 1/4 cup (60ml) dry white wine; 3/4 cup (180ml) vegetable stock; 1 cup (240g) sour cream

Ingredients

375 gram fettuccine pasta

1 tablespoon olive oil

20 gram butter

3 (75g) shallots, thinly sliced

2 clove garlic, thinly sliced

3 teaspoon smoked paprika

2 tablespoon dijon mustard

350 gram button mushrooms, thinly sliced

200 gram swiss brown mushrooms, sliced thinly

200 gram fresh shiitake mushrooms, thinly sliced

1/4 cup (60ml) dry white wine

3/4 cup (180ml) vegetable stock

1 cup (240g) sour cream

Method

1.Cook pasta in large saucepan of boiling water until tender; drain. Rinse under cold water and drain again.

2.Meanwhile, heat oil and half the butter in large saucepan. Stir shallot and garlic over heat until shallot softens. Add paprika and mustard and stir 1 minute. Stir in mushrooms and remaining butter. Cover; cook 10 minutes, stirring occasionally.

3.Add wine and stock and cook without lid for about 5 minutes or until liquid is reduced slightly. Add sour cream; simmer gently, uncovered, 5 minutes. Season to taste.

4.Serve stroganoff over pasta.

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Ingredients

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