A skillet, ready to serve, filled with Gluten-Free Mushroom Stroganoff with plates and utensils next to it.

Gluten-Free Mushroom Stroganoff

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35 Minutes Prep
35 Minutes Total
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2 Servings

Our meatless spin on this Russian classic definitely won’t have you missing the beef.

Ingredient List

  • Small check mark in a circle icon 2 tablespoons olive oil
  • Small check mark in a circle icon 1 tablespoon butter
  • Small check mark in a circle icon 300g Swiss brown mushrooms, sliced
  • Small check mark in a circle icon Salt, for seasoning
  • Small check mark in a circle icon Freshly ground black pepper, for seasoning
  • Small check mark in a circle icon 1/2 brown onion, halved and thinly sliced
  • Small check mark in a circle icon 1 teaspoon gluten-free vegetable stock powder
  • Small check mark in a circle icon 1 tablespoon tomato paste
  • Small check mark in a circle icon 1/2 tablespoon gluten-free plain flour
  • Small check mark in a circle icon 1 bay leaf
  • Small check mark in a circle icon 3 peppercorns
  • Small check mark in a circle icon 150ml cooking cream
  • Small check mark in a circle icon 280g pack Latina™ Fresh Gluten Free Tagliatelle
  • Small check mark in a circle icon Fresh parsley leaves, to garnish

Preparation

  1. Heat 1 tablespoon of the oil and the butter in a large frying pan over medium heat. Add mushrooms, season lightly with salt and pepper and cook, stirring occasionally, until golden and softened. Using a slotted spoon, transfer the mushrooms to a plate and pour any remaining liquid from the pan into a small measuring jug. Top up with just boiled water to make 150ml in total.
  2. Heat the remaining oil in the pan over a medium heat. Cook onion for 3-4 minutes until soft then sprinkle over the vegetable stock powder. Stir in the tomato paste and flour and cook for 2 minutes, stirring constantly.
  3. Add the bay leaf and peppercorns, then gradually add the mushroom liquid, stirring with each addition and scraping the bottom of the pan to release any tomato mixture. Once all the liquid is added, stir in the cooking cream, bring to a gentle boil then reduce heat to low and simmer for 10 minutes to thicken.
  4. Meanwhile, add tagliatelle to a large saucepan of boiling water. Wait for the water to return to the boil and cook for 2 minutes, stirring occasionally. Drain.
  5. Toss the tagliatelle through the mushroom sauce and divide between two serving bowls. Serve garnished with parsley leaves and with extra pepper, if you like.

Tips

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • We used Swiss brown mushrooms, but any variety of mushroom, such as oyster, button or shiitake, would be great for this recipe.
  • Gluten-free flour is used to gently thicken this sauce; however, you also could substitute this for cornflour if you have it on hand.

Featuring

Gluten Free Tagliatelle 280g
Gluten Free Tagliatelle 280g