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Dinner · Italian · Weeknight

Mushroom Stroganov

Vegetables with conviction, from the public-domain kitchen — kept the way its author wrote it.

Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.

Ingredients serves 2

  • 8 ozuncooked pasta (spaghetti or any other long noodle will work. Stroganov can also be served over rice.)check the label: may contain eggs
  • 12 ozmushrooms (I reccommend shitake, but white, portabello, or maitake will also work.)
  • 2 clovesgarlic, minced
  • 1 smallyellow onion, minced
  • 2 Tbspbutter
  • 1 Tbspgeneral purpose flour
  • 1 Cupvegetable brothcheck the label: may contain soy
  • 1 Tspdijon mustard
  • 1 TspSmoked paprika
  • 4 Tbspcreme fraiche (can be made by mixing equal parts heavy and sour cream)
  • 2 Tbspparsely

Method one step at a time, with timers in the app

  1. Bring a large pot of salted water to a boil and cook pasta al dente
  2. In a cup, combine flour, mustard, smoked paprika, salt and pepper. Add broth and whisk until no lumps remain.
  3. While pasta is cooking, melt butter in a medium skillet and over medium heat.
  4. When the butter is melted, add onions and cook until softened.
  5. Add mushrooms and cook until all water evaporates and mushrooms are slightly browned, about 7 minutes.⏱ 7 min
  6. Add garlic and cook for another 30 seconds.
  7. Pour the flour and broth mixture into the mushrooms and cook until thickens, about 2 minutes.⏱ 2 min
  8. Stir in Creme Fraiche.
  9. Add the strained pasta to the mushroom sauce and stir to coat the pasta completely.
  10. Serve immediately.

Allergens, with the fine print read

Original recipe by aayla-semyonova, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.

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