Mushroom Stroganoff Tagliatelle

Stephania Mitsides


Preparation Time:

20 min

Cooking Time:

20 min


4 servings

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Made with

Chicken Bouillon
Plain Flour 1Kg
Egg Tagliatelle


  • 1 pack 500g Mitsides Egg Tagliatelle
  • 2 cubes Mitsides Chicken Bouillon
  • 2 cups mushrooms, sliced
  • 1 sweet onion
  • 2 Tbsp olive oil
  • 1/3 cup butter
  • 2 garlic cloves, minced
  • 1 tsp thyme
  • 1 Tbsp fresh basil
  • 2 Tbsp Mitsides Plain Flour
  • 1 cup white wine
  • 1 Tbsp Worcestershire sauce
  • 1 tsp mustard powder
  • 1 tsp balsamic vinegar
  • ½ cup cream
  • 1 cup vegetable broth
  • Parsley leaves for garnish


Heat the olive oil in a deep skillet and add the onion. Add the mushrooms and cook for 5 mins. Add the butter, garlic and herbs and cook for another 3 mins. Then, sprinkle the flour over the mushrooms and stir continuously. Add the broth, wine, Worcestershire sauce, mustard powder and balsamic vinegar and continue stirring for about 7 mins until the sauce has thickened. Add the cream and cook for 2-3 more mins.
Meanwhile, in a large saucepan with plenty of boiling water add the bouillon cubes. Once dissolved, add the pasta and cook following pack instructions. Once the pasta is ready, drain, mix with the sauce and garnish with the parsley.

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