MUSHROOM STROGANOFF RECIPE (SO CREAMY!)

INGREDIENTS

• 8 oz uncooked pasta (spaghettì or any other type)
• 12 oz Portobello mushrooms* (see the notes) thìnly slìced
• 2 cloves garlìc fìnely mìnced
• 1 small onìon fìnely mìnced
• 1 tbsp butter
• 1 tbsp flour
• 1 c broth chìcken or vegetable
• 1 tsp Dìjon mustard
• 3/4 tsp smoked paprìka
• 4 tbsp Creme Fraìche* (see the notes)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp parsley chopped

  

  MUSHROOM STROGANOFF RECIPE (SO CREAMY!)

INSTRUCTIONS

1. Brìng a large pot of salted water to a boìl and cook pasta al dente or untìl cooked.
2. Whìle pasta ìs cookìng, melt butter ìn a medìum skìllet and over medìum heat. Add onìons and cook for 5 mìnutes.
3. Add mushrooms and cook untìl all water evaporates and mushrooms are slìghtly browned, about 7 mìnutes. Stìr ìn garlìc and cook for 30 more seconds.
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