Yummy new WW recipe - Mushroom Stroganoff

I have been looking at this recipe for some time now and decided to cook it for supper tonight - delicious.

This was so quick to cook, and my daughter's ex-army partner and myself ate this tonight and we both really enjoyed it ------ another low fat WW recipe to add to my portfolio to help me shed these extra pounds.

My D Mike is back from Germany tonight and I can't wait to see him tomorrow, but this is one that I will have to cook for us when you get back :-) ............... when I am on a diet he has to be on one too, ha ha.

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Creamy mushroom stroganoff is one of our favourites and we know your family will love it too. The paprika and Dijon mustard give this dish a real kick!

• Serves: 4
• Prep time: 5 mins
• Cooking time: 20 mins
• Total time: 25 mins
• Skill level:
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• 350g tagliatelle
• 1tbsp olive oil
• 1 small onion, chopped
• 1/4 red pepper chopped .............this is my addition
• 75g button mushrooms*
• 150g white closed cup mushrooms, sliced*
• 150g large flat mushrooms, sliced*.............* I only had closed cup mushrooms and these worked fine
• 1 clove garlic, crushed
• 2tsp ground paprika
• 3tbsp dry sherry*...............................* didn't have any sherry so used vermouth
• 1tbsp tomato puree - didn't use.
• 2tsp Dijon mustard..................*substituted with French mustard - worked really well
• squeeze of lemon juice* ............ *didn't have any so left it out.
• 150ml half fat crème fraiche*................*substituted with low fat cream cheese works well for any creamy sauces.
• 2tbsp chopped fresh flat parsley*...........*didn't have any so left out, but sure it would add some colour

I more or less followed the recipe here

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 crème fraiche and cook over a gentle heat until piping hot. Season to taste. Make the replacements made above if like me you didn't have all the ingredients.
4. Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.

More later....................................