About this recipe:Here's a creamy dish you can enjoy without guilt! Substitute turkey for the customary beef and boost the flavour with portobello mushrooms. It's just as tasty as the original but so much better for your health.
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Method Prep:10min › Cook:18min › Ready in:28min
Sprinkle the turkey strips with pepper. Remove and discard the stalks from the mushrooms, cut the caps into quarters and thinly slice. Cook the tagliatelle in a pot of boiling water according to the packet instructions. Drain, then toss with the poppy seeds in the empty cooking pot. Keep warm.
While the tagliatelle is cooking, coat a large nonstick frying pan with cooking spray or a little olive oil and set over medium-high heat. Sauté the onion for 2 minutes. Add the mushrooms and sauté for a further 5–6 minutes or until the mushrooms are tender. Transfer to a large bowl.
Melt the butter in the pan over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually whisk in the stock. Cook, stirring, for about 4 minutes or until the sauce thickens and boils.
Reduce the heat to low. Blend in the fromage frais and mustard. Add the turkey and the reserved vegetables with accumulated juices to the pan. Cook until heated through (do not boil). Divide the tagliatelle among four plates and spoon the Stroganoff on top.
Some more ideas
*Prepare this dish using roast chicken breast instead of turkey. *Rather than portobellos, use shiitake, chestnut or white button mushrooms.
*The leanest of poultry is skinless turkey breast – 100g (3½oz) of cooked meat has only about 1g of fat. *Fromage frais makes this dish creamy with much less fat than the original recipe. To prevent the sauce from curdling, be sure to cook over low heat and never let the sauce boil. *Onions contain a type of dietary fibre called fructo-oligosaccharides (FOS), which is also found in chicory, leeks, garlic, Jerusalem artichokes, asparagus, barley and bananas. It is believed to stimulate the growth of friendly bacteria in the gut while inhibiting bad bacteria.