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Nutrition: Per serving

  • kcal525
  • fat21g
  • saturates11g
  • carbs61g
  • sugars9g
  • fibre7g
    high
  • protein18g
  • salt0.68g
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

Recipe from Good Food magazine, September 2025

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