By EDS on 20 October, 2016

Creamy mushroom stroganoff

October 20, 2016

This smooth and indulgent dish is flooded with flavour and creaminess, perfect for a chilly autumn evening meal. The tagliatelle is a good source of complex carbohydrate which provides slow release energy, replacing that lost after a busy day. A rich carbohydrate meal is also thought to promote the production of the brain chemical serotonin, helping to make you feel relaxed and aid a restful night’s sleep. The use of the half fat crème fraiche keeps the fat content of the dish down without affecting the creamy texture. A little effort goes a long way – have this stroganoff from pan to plate in under half an hour!

Prep: 5 mins
Cook: 20 mins
Yields: Serves 4

Ingredients

350 g tagliatelle

1 tbsp olive oil

1 small onion, chopped

75 g button mushrooms

150 g white closed cup mushrooms, sliced

150 g large flat mushrooms, sliced

1 clove garlic, crushed

2 tsp ground paprika

3 tbsp dry sherry

1 tbsp tomato puree

1 tsp Dijon mustard

squeeze of lemon juice

150 ml half fat creme fraiche

2 tbsp chopped fresh flat parsley

Directions

1Bring a large pan of water to the boil. Add the tagliatelle and cook for 10mins or according to packet instructions until just tender.

2Whilst 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.

3Add 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.

4Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.

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