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

We’re bringing you another great vegetarian recipe this week: a cockle-warming, creamy mushroom stroganoff — with three different types of mushrooms!

  • 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.

Happy cooking!

We’re sure you’ll agree: a creamy mushroom stroganoff is a unique take on an old favourite.

We have plenty more unique recipes on our cookery pages, including recipes ideas from times gone by and delicious desserts.

Our Cookery Editor will also occasionally dish out advice on a range of topics, from choosing a firepit (for the better weather!) to using up leftovers.