Mushroom Stroganoff over Fresh Tagliatelle Pasta

Prepare Ingredients:

Small dice onion. Peel and mince the garlic. Heat a large pot of salted water to boil.

Start Stroganoff:

Heat the butter in a large pot or frypan over medium heat, add onion and mushroom. Cook, stirring, for 5 minutes or until soft. After 5 minutes, add garlic. Cook, stirring, for 1 minute. In a measuring cup, add Worcestershire sauce, white wine, Dijon mustard, concentrated beef stock and ¼ cup water. Stir to combine. Add mixture to stroganoff, then bring to the boil for about 5 minutes or until sauce has thickened slightly. Turn off heat, then cover to keep warm.

Cook Green Beans:

In the meantime, trim the ends off the green beans. Carefully add to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Reduce heat and remove from water with tongs. Bring pot of water back to a boil.

Cook Fresh Pasta:

Carefully add pasta and a pinch of salt to boiling water. Cook until al dente, about 5-6 minutes, or to your liking. Drain and set aside. Drizzle with olive oil if desired. Roughly chop the parsley leaves.

Finish Stroganoff:

Stir in sour cream and as much parsley as desired, reserving some for garnish.

You Plate It:

Divide the pasta, stroganoff and green beans among plates. Sprinkle with remaining parsley. Enjoy!