Creamy Mushroom Tagliatelle Stroganoff
Ingredients
350g tagliatelle | |
1 tablespoon olive oil | |
1 small onion, chopped | |
75g button mushrooms | |
150g closed cup mushrooms, sliced | |
150g flat mushrooms, sliced | |
1 clove garlic, crushed | |
2 teaspoons paprika, ground | |
3 tablespoons vegetarian dry sherry | |
1 tablespoon tomato puree | |
2 teaspoons Dijon mustard | |
1 squeeze lemon juice | |
150ml half fat creme fraiche | |
2 tablespoons fresh parsley, chopped |
Method
1
|
Bring a large pan of water to the boil. Add the tagliatelle and cook for 10mins (or according to packet instructions) until the pasta is just tender. |
2
|
Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, add onions and the mushrooms and sauté for five minutes over a high heat until golden brown. Add the garlic and paprika cook for 30 seconds, stirring all the time. |
3
|
Stir in the sherry, tomato pureé, mustard and lemon juice, and cook for about 30 seconds, stirring. Stir in the crème frâiche 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. |