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Creamy Mushroom Stroganoff Recipe: Cook Vegetarian Magazine

Creamy Mushroom Stroganoff

Serves:
 4
Ready in:
 15 to 30 mins

Ingredients
  • 350g tagliatelle
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 75g button mushrooms
  • 150g white closed cup mushrooms, sliced
  • 150g large flat mushrooms, sliced
  • 1 clove garlic, crushed
  • 2 tsp ground paprika
  • 3 tbsp vegetarian dry sherry
  • 1 tbsp tomato purée
  • 2 tsp Dijon mustard
  • squeeze of lemon juice
  • 150ml half fat crème frâiche
  • 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 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.

Creamy Mushroom Stroganoff Recipe: Cook Vegetarian Magazine

Creamy Mushroom Stroganoff was taken from COOK VEGETARIAN

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