There are a lot of classic dishes like beef stroganov that I’ve never tried because they sounded gross to me. So, why was I even looking for a similar recipe? Because, I had a bare fridge containing sour cream and mushrooms. Laziness and thriftiness have spawned a recipe that is now in my regular rotation! A quick, creamy pasta is the stuff I need to get through a rough work week, and this adaptation from the Whole Foods site does the trick every time. You can of course get creative and add other spices and veggies, but this is one of those dishes that I keep simple. I think this would work with vegan sour cream, but I’m not completely sure if the sauce would separate.
The original recipe is called Sour Cream Chicken and Mushroom Pasta and can be found here.
Here’s my take:
Makes 4 servings
1 tablespoon butter or oil
1½ cups sliced or chopped mushrooms
1 cup sour cream
1 cup no-beef broth, mushroom broth, or your favorite broth (I use half of an Edward & Sons Not-Beef bouillon cube diluted in 1 cup hot water)
½ pound dried fettuccine or your favorite pasta
Melt butter or oil in a skillet. Add mushrooms and cook a few minutes or until softened. Stir in sour cream, broth, and paprika (I like to sprinkle a few shakes of smoked paprika). Cover and simmer on low until slightly thickened or when pasta is ready. Prepare pasta according to package instructions. Drain well, and toss with sauce. Garnish if you like with cheese or fresh herbs.