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Mushroom Stroganoff

A vegetarian version of a popular pasta dish that is creamy and filling with loads of mushrooms.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: creamy, mushrooms, pasta, stroganoff, vegetarian
Servings: 4
Author: Madhavi

Ingredients

  • 300 grams white mushrooms 8-10 mushrooms
  • 2 tbsp butter or oil
  • 1 medium onion thinly sliced
  • 3 cloves garlic crushed
  • 4 tbsp whole wheat flour atta
  • 1/2 cup sour cream
  • 1.5-2 cups water
  • 1 tsp salt to taste
  • 1 tsp pepper to taste
  • 1 tbsp soy sauce
  • 1 tsp lemon juice
  • 2 tsp sugar
  • 1 tsp hot sauce
  • 2 tsp parsley +1 tsp for garnish
  • 12 oz pasta your choice

Instructions

Making a roux

  • Wash and slice 250 g of white mushrooms (approximately 8-10 mushrooms).
    Thinly slice 1 medium onion.
    Crush 3-4 cloves of garlic.
    Heat a pan and add 2 tbsp of butter (or oil).
    Add the onions and sauté for 1 minute till soft.
    Add the crushed garlic.
    Add 2 tbsp of whole wheat flour (atta).
    Sauté and mix well together.

Spices and condiments

  • To the same pan, add:
    1 tbsp of soy sauce
    1 tsp lemon or lime juice
    2 tsp sugar
    1 tsp of hot sauce
    1.5 cups of water
    Stir it all together.
    The sauce will become thick and bubbly.
    Add the sliced mushrooms and allow them to cook and simmer in the sauce over medium heat.
    Add some salt and pepper.
    Stir occasionally.
  • Add 1 cup of sour cream (see tips for substitute).
    2 tsp dried parsley.
    Stir and allow to bubble gently.

Pasta

  • Boil the pasta according to the directions on the box.
    Drain and serve hot in a bowl as follows:
    Pasta first
    Then the mushroom Stroganoff sauce
    Grated cheese (preferably Parmesan)
    Sprinkle of fresh or dried parsley