Description
A creamy, comforting, and kid-friendly gluten-free mushroom stroganoff made with brown rice pasta. This easy weeknight dinner uses pantry-friendly ingredients and encourages family participation in the kitchen.
Ingredients
Scale
- 1.5 lbs (680g) Baby Bella (cremini) mushrooms, sliced
- 12 oz (340g) Brown rice pasta (penne or rigatoni)
- 4 tablespoons (60g) Unsalted butter, divided
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 3 tablespoons (25g) Gluten-free all-purpose flour
- 1 cup (240ml) Low-sodium vegetable or mushroom broth
- 1 cup (240ml) Heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped
- Salt and black pepper to taste
- Salt for pasta water
Instructions
- Prep ingredients: Wash and slice mushrooms, dice onion, mince garlic, and measure flour, broth, and cream.
- Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Before draining, reserve ½ cup of pasta water. Drain pasta and set aside.
- Sauté mushrooms: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms and let them sit for 2-3 minutes to brown before stirring. Cook for another 5 minutes until tender and browned. Remove from pan and set aside.
- Build sauce base: In the same skillet, add remaining 2 tablespoons of butter over medium heat. Add diced onion and cook for 3-4 minutes until soft. Add garlic and cook for 1 minute until fragrant. Sprinkle flour over onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
- Simmer sauce: Slowly pour in vegetable broth while whisking to prevent lumps. Add heavy cream and Dijon mustard. Stir well and simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon. If too thick, add a splash of reserved pasta water.
- Combine: Add the cooked mushrooms and drained pasta to the sauce. Toss everything together until well coated. Taste and adjust salt and pepper. If needed, add more pasta water to reach desired consistency.
- Serve: Serve immediately topped with fresh parsley and a crack of black pepper.
Notes
Do not crowd the mushrooms in the pan; cook in batches if necessary to ensure they brown rather than steam. Save the starchy pasta water to help thicken the sauce. Use room temperature cream to prevent separation. For a richer finish, swirl in a tablespoon of cold butter at the end. This dish does not freeze well due to the dairy content; store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6
- Sodium: 320
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 4
- Protein: 12
Keywords: gluten-free, mushroom stroganoff, creamy pasta, kid-friendly dinner, brown rice pasta, weeknight meal, family recipe