Not just another pasta- An Above-Average Pasta!
It’s the comfort of a pasta dish with the savory flavor of mushrooms and red wine. Add the creaminess of a sour cream sauce, and dinner rises to another level.
This recipe isn’t difficult. First, set aside some time to marinate your mushrooms.
Assemble the marinade ingredients.
You’ll need at least 20 minutes so the flavors can combine. (It’s worth the wait!)
The mushrooms soak in the flavor-packed marinade while the sour cream sauce is made.
When the mushrooms have marinated, bring a large pot of water to a boil. Add a tablespoon of salt to the water. Now, cook the pasta.
While pasta cooks, add oil to a large sauté pan. When hot, remove mushrooms from the marinade and add them to the pan to brown. Then add the marinade back to the mushrooms in the pan.
Next, add the sour cream sauce to the pan and stir together.
When the sauce is warmed, add the drained pasta to the pan.
Last, sprinkle with plenty of fresh parsley to finish.
Time to eat!
Alternatives for the Mushroom Stroganoff.
This marinated mushroom sauce can be made with any pasta. I like fettuccine. Or use potatoes to replace the pasta. Rice or other grains work as well. I like to serve some colorful vegetables on the side. Shown here with peas and carrots. I also like Brussels sprouts, sweet potatoes, zucchini, and winter squashes. Make whatever you like!
But the main event on your dinner plate will be the mushroom stroganoff.
Recipe Tip:
If you aren’t interested in making an entree but need a side dish, make only the marinated mushrooms. They’re amazing without the sour cream sauce and pasta! It’s a savory, umami taste treat. Now you have two recipes in one!
MUSHROOM STROGANOFF
Ingredients
Method
- Mix all the marinade ingredients with mushrooms in a container with a lid or a large ziplock bag. Marinate for at least 20 minutes or overnight.
- Mix all the sour cream sauce ingredients in a bowl. You can cover and refrigerate this if marinating the mushrooms overnight.
- When the mushrooms have marinated, heat olive oil in a large skillet on medium heat. Add all the mushrooms to the pan, reserving the marinade sauce.
- Remove the sour cream sauce from the fridge to bring it to room temperature, if refrigerated.
- Place a large pot of water on high heat. Then add salt and pasta to the water when boiling. Cook according to the directions on the box of pasta, then drain but don't rinse.
- Continue to saute mushrooms until they begin to dry out and turn a golden brown.
- Add the reserved marinade sauce to the pan of mushrooms. Then add in the sour cream sauce. Stir together and warm it through for a couple of minutes.
- Add the drained pasta to the pan with the mushrooms and toss to coat with sauce. Remove from heat and garnish with fresh parsley.
