creamy mushroom stroganoffby Elaine Johnson |
| Preperation time: 10 mins Cooking time: 15 mins Serves: 4 |
| Recipe Ingredients |
| Tagliatelle for 4 people; 500g chestnut mushrooms, sliced; 150g baby button mushrooms; 1 onion, sliced; 2 cloves garlic, finely chopped; 3 celery sticks, chopped; 1 tsp paprika; 150ml white wine; 200g creme fraiche; 15g butter; 2 tbsp olive oil; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh chives; salt and pepper. |
| Recipe Method |
| Cook the pasta according to the instructions on
the packet. In a frying pan heat the butter and oil. Gently cook the onion, garlic and celery until soft. Stir in the paprika and cook for a further minute. Add the mushrooms and white wine. Bring to the boil. Reduce heat and simmer for 5 minutes. Add the creme fraiche and half of the herbs. Stir and season to taste. Heat through. Sprinkle with the remaining herbs and serve with the tagliatelle. |
| More recipes: |
| Pork pan-fry
with creamy mushrooms Spaghetti in creamy mussel sauce Double mushroom galettes with potato pastry Tagliatelle with broccoli and garlic crumbs chicken cacciatora |
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