Mushroom stroganoff

Dig into this mushroom stroganoff recipe for a delicious dinner.

  • 5 mins preparation
  • 30 mins cooking
  • Serves 4
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Mushroom stroganoff
  • 375 gram packet pappardelle
  • 1 tablespoon vegetable or olive oil
  • 1 brown onion, halved, thinly sliced
  • 1 clove garlic, crushed
  • 4 large flat mushrooms, thickly sliced
  • 2 teaspoon sweet paprika
  • 410 gram can tomato purée
  • 1 large chicken stock cube (or use vegetable for vegetarian)
  • 1/2 cup sour cream
  • 100 gram baby spinach leaves


Mushroom stroganoff
  • 1
    Cook pasta in a saucepan of boiling salted water for 12 minutes or until tender. Drain; return to pan.
  • 2
    Meanwhile, heat oil in a frying pan over high heat. Add onion and garlic; cook and stir for 3 minutes or until soft. Add mushroom and paprika; cook and stir for 5 minutes or until soft.
  • 3
    Stir in tomato purée, crumbled stock cube, sour cream and 1 cup water. Bring to the boil. Reduce heat to low. Simmer gently for 5 minutes or until sauce reduces slightly.
  • 4
    Add spinach; stir until wilted. Season. Add sauce to pasta in pan; toss to combine. Serve.


Serve stroganoff with rice or mashed potato instead of pasta. Use any pasta shape, such as fettucine, spaghetti or penne.