Mushroom Stroganoff with Pasta

Instructions

1. Step 1

   Prepare the sliced mushroom, chopped onion, minced garlic, and chopped parsley. Bring a large pot of water to a boil.

   Cookware: Chef Knife, cutting board, large pot

2. Step 2

   Add 1 tsp (6 gr) salt to the boiling water and cook the pasta until al dente according to its package timing. Drain well.

   Timer: 10 min (fixed)

   Ingredients used: 320.0 gr Pasta, 6.0 gr Salt

   Cookware: colander, large pot

3. Step 3

   Heat the olive oil and 1 tbsp (15 gr) butter in a large skillet over high heat. Add the mushrooms and cook until browned and their released liquid has evaporated, then transfer them to a bowl.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 gr Butter, 500.0 gr Mushroom, 15.0 ml Olive Oil

   Cookware: large skillet, mixing bowl, wooden spoon

4. Step 4

   Reduce to medium heat and melt the remaining 1 tbsp (15 gr) butter in the skillet. Add the onion and cook until soft and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Butter, 1.0 piece Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic and paprika, stir briefly, then add the flour and cook while stirring until no dry flour remains.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 4.0 gr Sweet Paprika, 16.0 gr Wheat Flour

   Cookware: large skillet, wooden spoon

6. Step 6

   Gradually whisk in the vegetable stock, then stir in the mustard, the remaining ½ tsp (3 gr) salt, and the black pepper. Bring to a gentle simmer over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 15.0 ml Mustard, 3.0 gr Salt, 360.0 ml Vegetable Stock

   Cookware: large skillet, whisk

7. Step 7

   Cook the sauce until lightly thickened, stirring occasionally.

   Timer: 4 min (fixed)

   Cookware: large skillet, wooden spoon

8. Step 8

   Reduce to low heat. Return the cooked mushrooms to the skillet, stir in the sour cream and lemon juice, and heat gently until the sauce is steaming without boiling.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice, 180.0 ml Sour Cream

   Cookware: large skillet, wooden spoon

9. Step 9

   Add the drained pasta and toss until evenly coated and hot. Fold in the parsley and serve immediately.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: large skillet, wooden spoon