Sometimes, I don’t have time and my stomach doesn’t have the patience for me to stand and cook a long, complicated meal. As much as I love getting creative in the kitchen, it doesn’t have to take forever to whip up a tasty offering and this mushroom stroganoff is a case in point. It takes 10 minutes to make. The sauce is made while the pasta is boiling then the pasta is tossed through the sauce to soak up all the earthy, creamy flavours. The paprika lends the smallest hint of spice and the parsley provides a freshness against the luxurious sour cream
- 1 onion, sliced
- 25g butter
- 1 garlic clove, chopped
- 200g chestnut mushroom, sliced
- ½ tsp smoked paprika
- 150ml beef stock
- 142ml carton soured cream
- a handful of chopped parsley
- tagliatelle, to serve
- Fry the onion in the butter in a large frying pan until soft. Stir in the garlic and mushrooms and fry over high heat until browned. Add the paprika, fry for 30 seconds. Pour in the beef stock and bubble fiercely to reduce by two-thirds.
- Take off the heat and stir in the soured cream, parsley and salt and pepper. Serve with tagliatelle.