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 dry sherry
1 tbsp tomato puree
2 tsp Dijon mustard
squeeze of lemon juice
150ml half fat creme fraiche
2 tbsp chopped fresh flat parsley
Preparation: 5 mins
Cooking: 15-20 mins
1. Bring a large pan of water to the boil. Add the tagliatelle and cook for 10mins or according to packet instructions until just tender.
2. 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.
3. 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.
4. Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.