Mushroom Stroganoff Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Mix together using a fork until combined, then knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin. Cut the sheets into wide ribbons (approximately 1 inch) to make pappardelle.

Cook the Pappardelle

Bring a large pot of salted water to a boil. Add the pappardelle and cook for about 3-4 minutes until al dente. Drain and set aside.

Prepare the Ingredients

Clean the cremini mushrooms and slice them. Peel and finely chop the shallots and garlic.

Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, and sauté for about 2-3 minutes until translucent and fragrant.

Cook the Mushrooms

Add the sliced cremini mushrooms to the skillet. Cook for about 5-7 minutes until they release their moisture and become tender.

Create the Cream Sauce

Pour in the vegetable broth, followed by the heavy cream, salt, pepper, and fresh thyme. Stir well and let it simmer for about 10 minutes until slightly thickened.

Whip the Crème Fraiche

In a medium bowl, combine crème fraîche and lemon juice. Use a whisk or mixer to whip until slightly thickened and fluffy.