Mushroom Stroganoff

Ingredients

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• 600 g (1.3 lb) cremini mushrooms wiped clean, large ones quartered, small ones halved
• 1 onion large, in thin half rings
• 2 tbsp canola oil for browning the mushrooms
• 20 g (0.7 oz) butter
• 2 tsp sweet paprika
• 1 tbsp tomato paste
• 150 ml (5.1 fl oz) vegetable broth from powder or a bouillon cube
• 200 g (7.1 oz) sour cream
• 3 small pickled gherkins cut into thin strips
• 1 tbsp lemon juice
• 0.5 bunch flat-leaf parsley chopped
• 350 g (12.5 oz) tagliatelle
• salt to taste
• black pepper to taste

Method

1. Put a large pot of salted water on for the pasta. Meanwhile, wipe the mushrooms with paper towels and cut them into thick pieces, slice the onion into thin half rings, cut the gherkins into thin strips and chop the parsley.
2. Heat one tablespoon of oil in a large skillet over high heat. Add half of the mushrooms and cook for 6 to 8 minutes, turning only now and then, until golden brown and the liquid has evaporated. Remove them and brown the second half the same way with the remaining oil. Salt only at the end.
3. Cook the pasta al dente according to the package directions. Add the butter to the empty skillet and cook the onion over medium heat for 4 minutes until soft. Toast the paprika and tomato paste for 30 seconds, pulling the pan off the heat briefly if needed, because burnt paprika tastes bitter.
4. Deglaze with the broth and let it reduce for 2 minutes. Return the mushrooms to the pan, stir in the sour cream and warm it over low heat for 3 minutes without letting the sauce boil.
5. Stir in the gherkins and lemon juice and season with salt and pepper. Drain the pasta and serve it with the sauce and the parsley.

Tip: Do not wash the mushrooms; they soak up water and then brown poorly. Wiping them with paper towels is enough.

Tip: Rice or boiled potatoes work instead of pasta. Broth and pickled gherkins can contain celery, mustard or sulfites, so check the packages if you have an allergy.