This creamy stroganoff is 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. Each serving contains only 14% of the GDA (Guideline Daily Amount) for fat.

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Name: Creamy mushroom stroganoff
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4
Cuisine: not set
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; 2 tsp Dijon mustard; squeeze of lemon juice; 150 ml half fat creme fraiche; 2 tbsp chopped fresh flat parsley

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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
2 tsp Dijon mustard
squeeze of lemon juice
150 ml half fat creme fraiche
2 tbsp chopped fresh flat parsley

Servings

INSTRUCTIONS

Bring a large pan of water to the boil. Add the tagliatelle and cook for 10mins 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 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.

Add 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.

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

NOTES

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Creamy mushroom stroganoff

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
2 tsp Dijon mustard
 squeeze of lemon juice
150 ml half fat creme fraiche
2 tbsp chopped fresh flat parsley

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

Add 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.

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

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Nutrition

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Serving Size: 1 Serving (219g)
Recipe Makes: 4 Servings

Calories: 357
Calories from Fat: 27 (8%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 35.5mg		1 %
Potassium 429.6mg		11 %
Total Carbohydrate 74.6g		22 %
	Dietary Fiber 10.6g	43 %
	Sugars, other 63.9g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 357

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