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Mushroom Stroganoff
40—60 Min
A vegetarian version of the beloved classic: our recipe for a creamy, mushroom stroganoff sauce is in no way inferior to the original. Dish up a deliciously fresh and comforting meal in just a few steps!
Ingredients 4 Portions
- 400 gTagliatelle
- 800 gMushrooms, mixed (king oyster mushrooms, oyster mushrooms, beech mushrooms)
- 180 mlMushroom broth of dried porcini mushrooms
- 1 pc.Onion, red, cut into rings
- 2 pcs.Shallots, cut into strips
- 2 pcs.Garlic cloves
- 3 pcs.Pickles, medium sized, cut into strips
- 1 tbsp.Caper berries, small, pickled
- 1 tbsp.Mustard, spicy
- 200 gCrème Fraîche
- 1 tbsp.Flour, smooth
- 3 tbsp.Parsley, fresh, roughly chopped
- 20 gPorcini Mushrooms, Dried
- 1 tsp.Paprika, Smoked
- 1 tsp.Spearmint, Crushed
- 1 tsp.Thyme, Crushed
- 1 tsp.Parsley, Chopped
- 1 PinchSea Salt, Coarse
- 1 PinchPepper Rainbow, Whole
- 3 tbsp.Crispy Onion
- Pflanzenöl zum Braten
Preparation
- 1
Soak the dried Kotányi porcini mushrooms in lukewarm water for 3 hours and then strain. Clean and cut the mushrooms in half.
- 2
Then heat the oil in a pan and let it get very hot. Sauté the mushrooms briefly and remove from the pan.
- 3
In the same pan, sauté the chopped onions, shallots and garlic. Add the mustard and dust with flour.
- 4
Then deglaze with the mushroom broth and bring to a brief boil. Squeeze the soaked porcini mushrooms well and cut them into fine strips.
- 5
Add the paprika powder and the crème fraîche as well as the gherkin and caper berries and cook briefly. Then mix in the dried herbs.
- 6
Cook the noodles in plenty of salted water according to the instructions on the package.
- 7
Mix in the fried and the soaked mushrooms, bring to a boil again and add a little pasta water if necessary. Mix in the fresh parsley.
- 8
Finally, arrange the stroganoff together with the tagliatelle and top with crispy onions.
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