Delicious vegetarian stroganoff on tagliatelle.

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Mushroom Stroganoff

4060 Min

A vegetarian version of the beloved classic: our recipe for a creamy, mushroom stroganoff sauce is in no way inferior to the original. Dish up a deliciously fresh and comforting meal in just a few steps!

Ingredients 4 Portions


  1. 1

    Soak the dried Kotányi porcini mushrooms in lukewarm water for 3 hours and then strain. Clean and cut the mushrooms in half.

  2. 2

    Then heat the oil in a pan and let it get very hot. Sauté the mushrooms briefly and remove from the pan.

  3. 3

    In the same pan, sauté the chopped onions, shallots and garlic. Add the mustard and dust with flour.

  4. 4

    Then deglaze with the mushroom broth and bring to a brief boil. Squeeze the soaked porcini mushrooms well and cut them into fine strips.

  5. 5

    Add the paprika powder and the crème fraîche as well as the gherkin and caper berries and cook briefly. Then mix in the dried herbs.

  6. 6

    Cook the noodles in plenty of salted water according to the instructions on the package.

  7. 7

    Mix in the fried and the ​​soaked mushrooms, bring to a boil again and add a little pasta water if necessary. Mix in the fresh parsley.

  8. 8

    Finally, arrange the stroganoff together with the tagliatelle and top with crispy onions.

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