Introduction

This one-pan mushroom stroganoff with tagliatelle is a comforting, creamy dish perfect for a quick weeknight meal. Packed with flavorful chestnut mushrooms and a smoky twist, it’s simple to prepare and requires minimal cleanup.

One-Pan Mushroom Stroganoff with Tagliatelle Recipe - Recipe Image

Ingredients

600g chestnut mushrooms, sliced
1 tbsp olive oil
2 onions, finely sliced
1 tbsp smoked paprika
2 tsp Dijon mustard
350ml vegetable or mushroom stock
284ml or 300ml soured cream
400g pack fresh tagliatelle
Parsley, chopped, to serve (optional)

Instructions

Step 1: Heat a large lidded frying pan over medium heat and dry-fry the sliced mushrooms until all moisture has released and evaporated, about 10-15 minutes.
Step 2: Drizzle in the olive oil, then fry the mushrooms for another 6-8 minutes until golden. Remove with a slotted spoon and set aside.
Step 3: Add the onions to the pan and cook over medium-low heat for 8-10 minutes until softened, adding a little oil if the pan becomes too dry.
Step 4: Sprinkle in the smoked paprika and stir in the Dijon mustard to coat the onions evenly.
Step 5: Return the mushrooms to the pan and stir well to combine.
Step 6: Pour in the vegetable or mushroom stock and the soured cream, stirring until the mixture is smooth.
Step 7: Add the fresh tagliatelle to the pan and mix well. Cover with a lid and cook for 3-5 minutes until the pasta is tender and cooked through.
Step 8: Scatter chopped parsley over the stroganoff, if using, and serve immediately.

Tips & Variations

For added protein, stir in cooked chicken or crispy tofu just before adding the stock and cream.
If fresh tagliatelle is unavailable, dried tagliatelle can be used but may require more cooking time and additional stock or water.
Adjust the smoked paprika amount to your taste for a milder or smokier flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of stock or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute chestnut mushrooms with cremini, button, or portobello mushrooms depending on your preference and availability.

Is it possible to make this dish vegan?

To make it vegan, replace the soured cream with a plant-based alternative and ensure the stock is vegetable-based without animal products.

One-Pan Mushroom Stroganoff with Tagliatelle Recipe

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★★★★★

4.9 from 71 reviews

This one-pan mushroom stroganoff with tagliatelle is a creamy, comforting vegetarian dish that combines golden chestnut mushrooms cooked with smoky paprika and Dijon mustard in a rich soured cream sauce, all tossed with fresh tagliatelle for a quick and satisfying meal.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: European
Diet: Vegetarian

Ingredients

Scale

Mushrooms

600g chestnut mushrooms, sliced
1 tbsp olive oil

Vegetables & Flavorings

2 onions, finely sliced
1 tbsp smoked paprika
2 tsp Dijon mustard

Liquids & Pasta

350ml vegetable or mushroom stock
284ml or 300ml soured cream
400g fresh tagliatelle

To Serve

Parsley, chopped (optional)

Instructions

Cook the mushrooms: Heat a large lidded frying pan over medium heat and dry-fry the sliced mushrooms for 10-15 minutes until their moisture has released and evaporated. Drizzle in the olive oil, then continue frying for 6-8 minutes until the mushrooms turn golden. Remove mushrooms with a slotted spoon and set aside.
Sauté the onions and season: Add the sliced onions to the pan and cook over medium-low heat for 8-10 minutes until softened, adding a little more oil if the pan becomes too dry. Stir in the smoked paprika and Dijon mustard, coating the onions thoroughly.
Combine mushrooms and liquids: Return the cooked mushrooms to the pan and mix well with the onions and spices. Pour in the vegetable or mushroom stock along with the soured cream and stir until all ingredients are fully combined.
Add tagliatelle and cook: Add the fresh tagliatelle to the pan and stir gently to combine with the sauce. Cover the pan with a lid and cook for 3-5 minutes until the tagliatelle is tender and cooked through.
Serve and garnish: Once cooked, scatter chopped parsley over the stroganoff if using and serve immediately for a warm, hearty meal.

Notes

Dry-frying the mushrooms initially helps release and evaporate excess moisture, intensifying their flavor and preventing the dish from becoming watery.
Using fresh tagliatelle ensures quick cooking and a tender texture; if using dried pasta, cooking times may vary.
The dish can be made vegan by substituting soured cream with a dairy-free alternative.
For a richer flavor, consider adding a splash of white wine to deglaze the pan after frying the onions.
Chopped fresh parsley adds brightness but can be omitted according to preference.

Keywords: mushroom stroganoff, one pan meal, tagliatelle recipe, vegetarian pasta, creamy mushroom sauce