The best chicken stroganoff with mushrooms recipe you will ever need
Stroganoff sauce is an absolutely spectacular sauce full of flavor with a silky texture, together with some pasta you will surely impress your guests.
Chicken stroganoff with mushrooms and wholemeal pasta
Course: MainCuisine: Romanian, RussianDifficulty: Easy2
servings15
minutes40
minutes360
kcal55
minutesA brief moment of history! Although the original dish is made with beef, the variants of this recipe are countless, but it is certain that in all the recipes they mention the quick frying of the meat, a delicious sauce with onions and mushrooms and, of course, the addition of mustard to the sauce. To be honest, I love beef, even the smell of raw beef is amazing to me, but this time I chose to replace the beef with chicken just because it seemed to me that it would fit much better good with wholemeal pasta. I was absolutely right, the chicken stroganoff turned out to die for, yummy…
Ingredients
700 g chicken breast
2 onions
40 ml soia sauce
200g mushrooms
fresh parsley
200 g wholemeal pasta
400 ml liquid cream with at least 30% fat
smoked sweet paprika
1 tablespoon of mustard (about 40 g)
80 ml of oil
50 g of butter
salt and pepper to taste
Directions
- You will see how simple and quick it will be to prepare chicken stroganoff with mushrooms by carefully following my recipe. I chose to use brown champignon mushrooms because their nutty taste goes very well with wholemeal pasta. Of course, you can replace them with white ones, in no case with canned or frozen mushrooms.
- We will start the recipe a little differently, starting first with the onions and mushrooms because they will be the basis of our wonderful sauce. In a non-stick pan, add the oil and butter. Chop the onion coarsely and add it to the pan. Cook slowly and on low heat, stirring from time to time until the onion softens and becomes translucent.
- While the onion is cooking, we start preparing the mushrooms. You can easily wipe them with a wet kitchen napkin, but if the mushrooms are too wet, you can wash them easily, provided you let them drain for at least 30 minutes before using them. Cut the mushrooms into slices and add them to the pan over the onions, cook them until all the water in the mushrooms evaporates. We do not add salt or pepper for now. Carefully remove the mushrooms and onions to a plate, taking care to leave as much fat as possible in the pan.
- Cut the chicken breast into cubes and add it to the pan. Now we can add the spices, salt, pepper and 1 teaspoon of paprika for the beginning. Fry the chicken on high heat for 5 minutes and then add the soy sauce. As a small parenthesis, the original recipe requires the use of worcestershire sauce, I replaced it with soy sauce because it is much more common in kitchens.
- Add the mushrooms and onions over the chicken in the pan. Mix them well and then add the mustard and cream in turn, let everything boil on low to medium heat for 10-15 min, or until the chicken is completely cooked. Meanwhile, boil the pasta in salted water. If you do not serve them immediately, drain them and mix them with a little olive oil so that they do not stick together.
- At the end, taste the sauce and add seasoning if necessary. Chop the parsley and sprinkle it on top. You can also add paprika or freshly ground pepper for extra taste. What wonderful flavors emanate from this chicken stroganoff with mushrooms. We are ready to serve! Yummy…
