Creamy Mushroom Stroganoff
  • 350 g (12 oz) tagliatelle
  • 1 tbs olive oil
  • 1 small onion, chopped
  • 75 g (2¾ oz) button mushrooms
  • 150 g (5½ oz) white closed cup mushrooms, sliced
  • 150 g (5½ oz) large flat mushrooms, sliced
  • 1 clove garlic, crushed
  • 2 tsp ground paprika
  • 3 tbs dry sherry
  • 1 tbs tomato puree
  • 2 tbs dijon mustard
  • Squeeze of lemon juice
  • 150 ml half fat creme fraiche
  • To garnish, chopped flat leaf parsley
  • Bring a large pan of water to the boil. Add the tagliatelle and cook for 10 minutes or according to packet instructions until just tender.
  • Whilst the pasta cooks make the sauce. Heat the oil in a large frying-pan.When hot, add the onion and the mushrooms and saute for 5 minutes over a high heat until golden brown. Add the garlic and paprika and cook for 30 seconds, stirring.
  • Add the sherry, puree, mustard and lemon juice and stir.Cook for about 30 seconds, stirring all the time. Next, stir in the creme fraiche and cook over a gentle heat until piping hot. Season to taste.
  • Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.