One-pan mushroom stroganoff with tagliatelle
Toss ribbons of pasta with chestnut mushrooms in a soured cream sauce for a quick and simple one-pan dish
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Prep:15 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 525
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fat 21g
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saturates 11g
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carbs 61g
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sugars 0g
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fibre 7g
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protein 18g
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salt 0.68g
Ingredients
- 600g chestnut mushrooms , sliced
- 1 tbsp olive oil
- 2 onions , finely sliced
- 1 tbsp smoked paprika
- 2 tsp Dijon mustard
- 350ml vegetable or mushroom stock
- 284ml or 300ml soured cream
- 400g pack fresh tagliatelle
- parsley , chopped, to serve (optional)
Method
Heat a large lidded frying pan over a medium heat and dry-fry the sliced mushrooms until all the moisture has released and evaporated, around 10-15 mins. Drizzle in the oil, then fry for around 6-8 mins until the mushrooms are golden. Remove from the pan using a slotted spoon and set aside.
Tip the onions into the pan and cook for 8-10 mins over a medium-low heat until softened, adding a little more oil if the pan gets too dry. Scatter in the paprika and stir in the mustard to coat the onions. Add the mushrooms back in and stir well.
Pour the stock and soured cream into the pan and stir until combined. Tip the tagliatelle into the pan and mix to combine. Cover with a lid and cook for 3-5 mins until the tagliatelle is cooked. Scatter over the parsley and serve.
