Mushroom stroganoff with fettuccine

Name: Mushroom stroganoff with fettuccine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 200 g (7oz) fettuccine pasta; 1 tbsp. olive oil; 6 spring onions, finely sliced; 450 g (1lb) mixed mushrooms, roughly chopped; 100 mL (3½fl oz) dry white wine; 400 mL (14fl oz) hot vegetable stock; A small handful parsley, finely chopped; 100 g (3½oz) rocket or watercress; 50 g (2oz) Parmesan, freshly grated

This no-fuss vegetarian dish makes a great midweek meal

By The GH Kitchen TeamPublished: 07 February 2005

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Food, Cuisine, Ingredient, Dish, Pasta, Recipe, Noodle, Rice noodles, Al dente, Serveware,

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Yields:

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

Ingredients

200 g (7oz) fettuccine pasta
1 Tbsp. olive oil
6 spring onions, finely sliced
450 g (1lb) mixed mushrooms, roughly chopped
100 ml (3½fl oz) dry white wine
400 ml (14fl oz) hot vegetable stock
A small handful parsley, finely chopped
100 g (3½oz) rocket or watercress
50 g (2oz) Parmesan, freshly grated

Directions

1. Step 1
  Cook the fettuccine in a large pan of boiling, salted water according to the instructions on the packet.
2. Step 2
  Heat the oil in a large deep frying pan and cook the onions for 5min until starting to soften. Turn up the heat and add the mushrooms, frying quickly for 5min until browned. Season.
3. Step 3
  Pour in the wine, bubble until reduced by half, then add the vegetable stock. Bring to the boil, then reduce the heat and simmer for 5min.
4. Step 4
  Take off the heat and stir in the fettuccine, parsley, rocket and Parmesan.

Per Serving:

Calories: 300
Total carbs: 42 g
Total fat: 9 g
Saturated fat: 3 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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