Mushroom Stroganoff


2 tablespoons olive oil 
250g field mushrooms, thickly sliced 
250g Swiss brown mushrooms, halved 
250g button mushrooms 
20g butter 
1 leek, trimmed, thinly sliced 
1 teaspoon fresh thyme leaves 
2 garlic cloves, crushed 
125ml (1/2 cup) white wine 
300g sour cream, plus extra, to serve (optional) 
400g dried curly fettuccine 
Fresh continental parsley leaves, to serve


Step 1 
Heat 1 tablespoon oil in a large frying pan over high heat. Cook half the combined mushrooms, shaking the pan often, for 4-5 minutes or until golden (they should still be firm in the centre). Transfer to a plate. Repeat with the remaining 1 tablespoon oil and mushrooms. Set aside.

Step 2 
Return the pan to medium-low heat. Add the butter and heat until foaming. Add the leek and thyme. Cook, stirring often, for 4 minutes or until lightly golden. Add garlic and stir for 30 seconds or until aromatic. Add the wine and simmer for 2 minutes or until reduced. Stir in the sour cream. Season. Simmer for 2-3 minutes or until the mixture has thickened slightly. Return the mushrooms to the pan and cook for 2 minutes or until warmed through.

Step 3 
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and transfer to a large serving platter.

Step 4 
Pour mushroom mixture over pasta. Top with a dollop of extra sour cream, if you like. Sprinkle with parsley. Season with pepper.

Print Recipe
Midwest Foods Dubbo