Recipe: Mushroom Stroganoff with Tagliatelle Noodles

When Schwartz spices asked me to work with them to create a recipe using their Paprika I immediately decided to make Mushroom Stroganoff. The three imperative ingredient are: mushrooms, sour cream and paprika. I remember using paprika just because the recipe called for it, not really thinking about the flavour it brought to the recipe until I started to taste before I added it and then after and discovered that not only was paprika a beautiful and vibrant coloured spice but also an essential in my recipes.  Any food with a Spanish pedigree marries well with paprika, bringing out the Moorish flavours.  Arabian recipes have long used paprika as an essential ingredient!

I have made this recipe many times over the years and it is always a crowd pleaser plus there is some scope to modify it to your own taste.

5 from 2 votes

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Mushroom Stroganoff

Servings: 4 people

Author: Heidi Roberts

Ingredients

• 1 kg mushroom any assortment of mushrooms can be used
• 1 medium onion
• 3 sticks celery
• 250 grams unsalted butter
• 2 vegetable stock cubes
• 1 mug boiling water
• 300 ml sour cream (plus extra to serve)
• 2-3 Tbsp plain flour
• to taste salt and pepper
• 2 tsp Schwartz paprika (plus extra to serve)
• 1 Tbsp parsley - chopped to serve
• 500 grams dried tagliatelle noodles

Instructions

1. Finely chop the onion and celery.

2. Melt half of the butter in a large frying pan.

3. Add the onion and celery and cook for about 5 minutes until they start to go lightly brown.

4. Add the rest of the butter and add the mushrooms either sliced or chopped.

5. Cook until the mushrooms have reduced and are cooked.

6. Sprinkle the flour over the contents of the frying pan and stir.

7. Cook for about a minute to let the taste of the flour cook out and the mixture to start thickening.

8. Slowly pour in the stock cubes disolved in 2 cups of boiling water. You may not need all of the amount.

9. If the mushrooms are too thick you can add a bit more water.

10. Taste for seasoning and if necessary add salt and pepper.

11. Add the paprika and stir well.

12. Lower the heat and slowly add the sour cream. Stir well.

13. When the sour cream has warmed through serve over the cooked tagliatelle noodles. (cook the noodles in a large pot of boiling, salted water while the mushrooms are cooking then drain before serving).

14. Garnish with a dollop of sour cream, sprinkle of chopped parsley and sprinkle of paprika.

15. Serve.

I serve my mushroom stroganoff over tagliatelle and garnish with a dollop of sour cream, a few bits of parsley and the most important ingredient – Schwartz Paprika for both the taste and the look.

It’s a family favourite in our house and I am sure if you make it your family will love it too.  Please come back and tell me in the comments if you make this. You can find the paprika and other spices at Tesco.

Schwartz have gifted me the Paprika, but all views are my own. Click here if you want to find out more about the paprika. I was not required to write a positive post. The recipe is my original recipe and all opinions and photographs are my own. No photographs may be reproduced in any form without my written permission.