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One-pan mushroom stroganoff with tagliatelle

Two servings of mushroom stroganoff with tagliatelle

One-pan mushroom stroganoff with tagliatelle

Name: One-pan mushroom stroganoff with tagliatelle
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 600g chestnut mushrooms sliced; 1 tbsp olive oil; 2 onions finely sliced; 1 tbsp smoked paprika; 2 tsp Dijon mustard; 350ml vegetable or mushroom stock; 284ml or 300ml soured cream; 400g pack fresh tagliatelle; parsley chopped, to serve (optional)

Samuel Goldsmith

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.6 out of 5.40 ratingsRate

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Toss ribbons of pasta with chestnut mushrooms in a soured cream sauce for a quick and simple one-pan dish

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

600g chestnut mushrooms

sliced
1 tbsp olive oil
2 onions

finely sliced
1 tbsp smoked paprika
2 tsp Dijon mustard
350ml vegetable or mushroom stock
284ml or 300ml soured cream
400g pack fresh tagliatelle
parsley

chopped, to serve (optional)

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Nutrition: Per serving

kcal525
fat21g
saturates11g
carbs61g
sugars9g
fibre7g

high
protein18g
salt0.68g

Method

step 1

Heat a large lidded frying pan over a medium heat and dry-fry the sliced mushrooms until all the moisture has released and evaporated, around 10-15 mins. Drizzle in the oil, then fry for around 6-8 mins until the mushrooms are golden. Remove from the pan using a slotted spoon and set aside.
step 2

Tip the onions into the pan and cook for 8-10 mins over a medium-low heat until softened, adding a little more oil if the pan gets too dry. Scatter in the paprika and stir in the mustard to coat the onions. Add the mushrooms back in and stir well.
step 3

Pour the stock and soured cream into the pan and stir until combined. Tip the tagliatelle into the pan and mix to combine. Cover with a lid and cook for 3-5 mins until the tagliatelle is cooked. Scatter over the parsley and serve.

Recipe from Good Food magazine, September 2025

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A star rating of 4.6 out of 5.40 ratings

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