Hearty mushroom stroganoff with pappardelle, great mid week dinner

Just before the first buds of spring, I had to get in my version of mushroom stroganoff. The pappardelle pasta is a good texture but needs a hearty chunky sauce with it. Highly recommended, it was delicious, filling and easy. I’ve been cooking this throughout winter, so the recipe is fine tuned !

Hearty vegan mushroom stroganoff (dairy & grain-free)

2015-09-18 17:20:05

Serves 4

A very filling dish with creamy mushrooms and a wide pappardelle to soak up the flavour. A simple evening meal fit for the whole family, a favourite of the men in the household.

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Prep Time

10 min

Cook Time

35 min

Prep Time

10 min

Cook Time

35 min

Ingredients

1. 1 tbs olive oil
2. 1 onion, finely diced
3. 2 garlic cloves, crushed
4. 500g mushrooms, sliced
5. 1/2 tsp Dijon mustard
6. 1 tsp paprika
7. 250ml low salt vegetable stock (or beef if you prefer)
8. 1/2 cup cauliflower puree (see note)
9. 2 tbs lemon juice
10. Black pepper
11. 3 medium zucchini, peeled

Instructions

1. Heat a wide fry pan over a medium heat and add the oil. Once hot, add the onion and garlic. Cook for 8 minutes or until soft and browned, stirring occasionally.
2. Add the sliced mushrooms. Continue to cook for 10 minutes, or until the mushrooms are tender and golden.
3. Add the mustard and paprika and mix well so that everything is coated. Add the stock and simmer for 15 minutes. Turn down to low and stir through the cauliflower puree.
4. Meanwhile, peel and spiralise the zucchini using the wide ribbon blade to make the pappardelle. Add to the fry pan with the mushrooms carefully using tongs and cook for 5 mins, or until tender, but not over cooked. Add the lemon juice. Taste and add plenty of black pepper as needed.

Notes

1. To make the cauliflower puree, place 1 cup of cauliflower florets in a bowl and cover with water. Microwave for 6 minutes until tender then blitz until smooth. Season.
2. You can also use konjac noodles or cauliflower mash as an alternative or wide strips of zucchini using a vegetable peeler.
3. Add chicken or beef to the rest of the family's and use rice to replace their zucchini pappardelle if they require additional carbs.

By Joni Condos

Opti Cook https://opticook.org/

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1. 

   Caitlin
   December 6, 2015

   Tried this one today! Delicious and so hearty! You’re a lifesaver. 🙂

2. 

   Joni Condos
   December 6, 2015

   Good stuff ! Joni ???

3. 

   Tracy B
   January 24, 2016

   Hi Joni – just wondering if this one can be frozen? As I’m cooking for one, I love meals that can be frozen – I make 4 serves and freeze the extras.

   • 

     Joni Condos
     January 24, 2016

     Yes, well partially, the mushroom stroganoff can, but the pappardelle can’t. Anything with zucchini just doesn’t reheat well, it goes all mushy. If you can stand the same meal three days in a row, you can cook this incl the pappardelle and refrigerate ? Or cook full portion of the strog and half portion of the pasta and do 50:50 fridge/freezer ? Hope this helps. Joni ???

4. 

   Tracy Burrows
   January 27, 2016

   Wow – this was SO yummy! And best of all is that I have another three serves in the freezer waiting for me. It was great to eat a meal with a different texture and flavour to what I’ve been eating.