Paprika Mushroom Pasta

Thanks to Pinterest, I cooked another delicious dinner tonight for Bob and me. Originally from A Chow Life, this recipe appealed to me because of its simplicity. Plus, I bought all the ingredients (and a few extras) for under $16! The whole meal – chopping, sauté-ing, etc. – took about 30 minutes. So it’s easy, quick and tasty!

Ingredients (original recipe at

1 and 1/2 tblsp. each salted butter and olive oil

1 bunch scallions, including some green parts, finely chopped

1 lb. white mushrooms, quartered

Salt and freshly milled pepper

1 teaspoon flour

1 tblsp. sweet Hungarian paprika

1/2 cup mushroom stock/ broth

1/2 cup sour cream

1 lb. egg noodles


Heat the butter and oil in a wide skillet over hight heat.  Add the scallions and mushrooms and saute until the mushrooms begin to color, about 6 minutes.  Lower the heat and season with 3/4 teaspoon salt and pepper to taste.  Sprinkle the flour and paprika over the mushrooms, add the stock, and simmer, covered, for 3-4 minutes.  Stir in the sour cream and gently heat through.

Add the pasta to a pot of salted bowling water. Cook until al dente. Drain. Pour sauce over top and serve in individual bowls.

Take a look at how yummy it looks! (I need to get a better camera…my iPhone takes good pictures but none are “Pin” worthy)

The finished project

The sauce


About Nicole Hangartner

A college grad navigating the real world while trying to remain fashionable and well fed. View all posts by Nicole Hangartner

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