Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff

Ingredients

  • 75g button mushrooms, thickly sliced
  • 150g white closed cup mushrooms, thickly sliced
  • 150g large flat mushrooms, sliced
  • 350g tagliatelle
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 2 tsp ground paprika
  • 3 tbsp dry sherry
  • 1 tbsp tomato puree
  • 2 tsp Dijon mustard
  • Squeeze of lemon juice
  • 150ml half fat creme fraiche
  • 2 tbsp chopped fresh flat parsley

Method

  1. Bring a large pan of water to the boil. Add the tagliatelle and cook for 10 mins or according to packet instructions until just tender.
  2. Whilst the pasta cooks make the sauce: heat the oil in a large frying pan, when hot add onions, the mushrooms and sauté for 5 mins over a high heat until golden brown. Add the garlic and paprika cook for 30 seconds stirring.
  3. Add the sherry, puree, mustard and lemon juice, stir and cook for about 30 seconds, stirring. Stir in the creme fraiche and cook over a gentle heat until piping hot. Season to taste.
  4. Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.

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