Mushroom Stroganoff with Tagliatelle Pasta, Beans & Broccolini
  • Prep time: 30 minutes
  • Calories: 509
Stroganoff has its origins in Russia but is a recipe loved the world over. It is traditionally a dish of sautéed beef, served in a sauce prepared with mustard, stock and sour cream. For this recipe, however there is a modern twist to the recipe using local WA mushrooms instead of beef. The stroganoff is served in the typically Australian tradition over pasta.
Ingredients
  • 1 of Brown Onion
  • 1 375g Pack of Sliced Mushrooms
  • 80 g of Mushroom Strog Base
  • 1⁄2 Bunch of Broccolini
  • 2 Tsp of Dijon Mustard
  • 30 g of Butter (pantry)
  • 1⁄3 Cup of Sour Cream
  • 150 g of Green Beans
  • 1 Small Bunch of Flatleaf Parsley
  • 1 200g Pack of Tagliatelle
  • 2 of Garlic Clove
Recipe

Prepare Ingredients:

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

Start Stroganoff:

Heat butter in a frypan over medium heat, add onion and mushroom. Cook for 5 minutes or until soft. Add garlic and cook, stirring, for 1 minute. In a small bowl combine mushroom strog base, Dijon mustard and 1⁄4 cup water. Add to stroganoff, then bring to the boil and cook for about 5 minutes or until sauce has thickened slightly. Remove from heat.

Cook Greens:

In the meantime, trim the ends off the green beans and broccolini. Carefully add to the pot of boiling water. Cook 2-3 minutes, or until slightly tender and still bright green. Reduce heat and remove broccolini and beans from water with a slotted spoon. Set aside and keep warm. Bring pot of water back to a boil.

Cook Pasta:

Carefully add pasta and a large pinch of salt to the 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:

Add sour cream and as much parsley as desired to the mushroom stroganoff, reserving some for garnish.

You Plate It:

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