Smoked Peppercorn Mushroom Stroganoff

A tried-and-tested comfort classic with a smoky vegetarian twist.

Serves: 2–3

Vegetarian friendly · Rich & creamy · Bold flavour

Ingredients

• 250g chestnut mushrooms
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil or butter
• 1–2 tsp Ausha Smoked Tellicherry Black Peppercorns, crushed
• 1 tbsp Dijon mustard
• 200ml vegetable stock
• 150ml crème fraîche
• 250g tagliatelle
• Fresh parsley, chopped
• ½ tsp smoked paprika (optional)
• Salt to taste

Method

1. Crush the pepper — Lightly crush the Ausha Smoked Tellicherry Black Peppercorns to release their aromatic oils.
2. Sauté the base — Cook the onion and garlic in the olive oil or butter until soft and fragrant, 3–4 minutes.
3. Brown the mushrooms — Add the mushrooms and cook until golden and browned, 6–8 minutes.
4. Build the sauce — Stir in the Dijon mustard, vegetable stock, crème fraîche and the crushed smoked pepper. Simmer for 5 minutes.
5. Cook the pasta — Boil the tagliatelle until al dente, then toss through the sauce until well coated.
6. Finish & serve — Top with fresh parsley and extra cracked smoked pepper. Serve immediately and enjoy.