One-Pan Mushroom Stroganoff with Tagliatelle Recipe
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.
- 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
