Russian-style Spaghetti with Mushroom Sauce

Ingredients

In this Russian adaptation of Spaghetti Bordelaise, the traditional French flavors are transformed to suit the Russian palate. The original dish typically features a red wine-based sauce, but in this version, we replace it with a creamy mushroom sauce. The addition of sour cream gives the sauce a tangy and rich flavor, which is commonly found in Russian cuisine. This adaptation also incorporates fresh herbs as a garnish, adding a touch of freshness to the dish. We alse have the original recipe for Spaghetti Bordelaise, so you can check it out.

• 300g (10.5 oz) spaghetti 300g (10.5 oz) spaghetti
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) vegetable broth 250ml (1 cup) vegetable broth
• 100ml (1/2 cup) sour cream 100ml (1/2 cup) sour cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
4. 4.
   Sprinkle the flour over the mushrooms and onions, stirring well to coat.
5. 5.
   Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Cook until the sauce thickens.
6. 6.
   Reduce the heat to low and stir in the sour cream. Season with salt and pepper to taste.
7. 7.
   Add the cooked spaghetti to the skillet and toss until the pasta is well coated with the mushroom sauce.
8. 8.
   Serve the Russian-style spaghetti hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as mushrooms tend to absorb water and become soggy.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the mushroom sauce while it's cooking.
• If you prefer a thicker sauce, you can increase the amount of flour used in the recipe.
• Feel free to add other vegetables such as bell peppers or zucchini to the dish for added texture and flavor.
• To make the dish more indulgent, you can sprinkle grated cheese on top before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Russian-style spaghetti as a main course, accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of freshly chopped parsley and a drizzle of olive oil. Serve it in a shallow pasta bowl or on a large platter to showcase the creamy mushroom sauce.