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Anyone who loves pasta, shout PASTA!!!
What is it about pasta that we love and crave so much, even when we are told the carbs make us gain weight? This is a flavorful dish, so decadent, so much fun eating varieties of mushrooms, and soft, juicy, bite-sized filet mignon.
For traditional Stroganoff recipe, its origin and story check out → Beef Stroganoff !
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- Shiitake
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- Oyster
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- Shimeji
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- Cremini
Mushroom Medley Stronagoff
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
For caramelized onion
• 370 g/ 13 oz/ 1 large onion, thinly sliced
• 4 Tbsp vegetable oil
For browned meat
• 230 g/ ½ lb beef tenderloin/filet mignon
• ¼ tsp salt
• 1/16 tsp ground black pepper
• 2 Tbsp all-purpose, unbleached flour
For medley mushroom sauce
• 2 cloves garlic, thinly sliced
• 340 g/ 12 oz mixed mushrooms (shiitake, shimeji, oyster, cremini, …)
• ¼ tsp salt
• 1/16 tsp ground black pepper
• 2 cups unsalted beef stock
• ½ cup sour cream
• 1 tsp Dijon mustard
• 16 ~ 20 small snap-peas (or vegetable of choice for color)
For pasta
• 280 g/ 10 oz fettuccine
• ½ tsp salt
DIRECTIONS
For caramelized onion
◊ In a 25 cm/10″, non-stick pot, heat 4 Tbsp vegetable oil on high. Add thinly sliced onion. When it starts boiling, lower heat to medium. Stirring frequently, caramelize onion, without burning. Drain through a fine mesh over a bowl. Spread the fried onions so they don’t stick together. Keep the oil in the bowl and set the pot aside for the next steps.
To brown meat
◊ Cut meat in 4cm x 1.5cm (1½” x ¾”) pieces. Sprinkle with salt and pepper, sprinkle with flour, toss and coat all over.
◊ In the pot, add 2 Tbsp of oil from the caramelized onion, and heat over medium-high heat until hot. Add meat in single layer and let it brown without moving. Turn meat, brown on all sides and transfer onto a plate.
To make medley mushroom sauce
◊ In the same pot, while being heated, pour 1 Tbsp oil from the bowl (if needed). Add garlic and in about 3 seconds, when fragrant, add mushrooms, salt, and pepper. Sauté for a few minutes. Add beef stock and bring to a boil. Then reduce heat to medium and simmer, stirring occasionally until the liquid is reduced by half.
For pasta
◊ Meanwhile, bring a large pot of water to a boil. Add salt, fettuccine, and cook until tender. Reserve 1/2 cup cooking water, then drain fettuccine.
To continue making medley mushroom sauce
◊ To the mushrooms, add snap peas, sour cream, mustard, half of caramelized onion and browned tenderloin and simmer for about 2 minutes. Add cooked fettuccine and toss gently but thoroughly to coat. If the sauce is too thick, add the reserved water from boiling fettuccine, a little at a time to achieve desired thickness of the sauce. Serve in a shallow, wide serving platter, topped with other half of the caramelized onion.
◊ Serve with salad and/or add further color for visual accent, here plated with basil leaves and cherry tomatoes.
~ Bon Appétit! ~
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So, what’s cooking in your kitchen?
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I am making your beef stroganoff tomorrow for my son! This looks incredible!
You are going to have one happy Son visiting you! 😀 )))
Stroganoff is something I want to learn. Thank you for the wonderful recipe!
Chris, Check out both recipes. One is traditional way, log cooking time of the meat. This one is a quick recipe using tenderloin meat briefly browned. It is a decadent, very delicious dish.
Hey admin, I am too much health continuous that’s why I would love to eat this delicious mushroom recipe because all type of mushrooms have low GI. Yummy meat and pasta !!!
I will try it on upcoming weekend for my wife.
I love and make stroganoff often. Your version sounds delicious and I like that you added the peas to the dish. They not only add color but a nice added flavor and texture to the dish.
Yes, Karen! I was wondering what to add to the dish for color that will not throw the palate. Snap peas worked very well.
I hope your foot/leg is getting better, my friend. 
what a fabulous and comforting dish! I love the mushroom medley, but also that you added filet mignon bits to the pasta. Wonderful!
Hello, Hello, Dear Chef Mimi! Thank you for your visit! You’ve made my day with your approving comment! I particularly like pasta with creamy sauce… with mushrooms and juicy soft filet mignon, it moves the dish a notch or two closer to decadence. 😀 )))
Mushrooms are my fav veg1 I don’t eat meat but I would simply omit in this yummy dinner idea!
Oh yes! This dish is yummy with or without meat, when all that mushrooms entertain the palate.
PASTA! I can’t wait to try this recipe!
Thank you for the kind comment. Enjoy the pasta!
I haven’t made beef Stroganoff in ages Fae and yours looks super delicious!
It had been a while for me too. It was so delicious that I am not going to wait too long to make it again.
Great recipe for mushrooms!
Yes, especially with a creamy sauce!
Lovely take on Stroganoff, which I haven’t eaten in YEARS! Beautiful pictures too. I would love that mushroom medley! And your addition of snap peas is just wonderful, it not only adds flavor, but also texture and color.
Exactly, Darya! Treat yourself with mushroom Stroganoff soon!
Pasta!!!!!!! Love it! We love it so much, and eat it often. I’m so eating with my eyes right now, the picture of your “stroganoff”looks so delicious!
Thank you, Vera! I can see your beautiful precious ones enjoying your pasta!
Yum–this looks delicious, Fae!
Thank you, Nancy dear!
I don’t eat meat, but mushrooms and pasta–yum! Coincidentally, I’ve been thinking about mushroom pasta this week.:)
Hi Merril, It’ll be wonderful without meat too. Have you had the chance to make the mushroom pasta this week yet?
Haha. No. I ended up making something entirely different.