Turkey Stroganoff

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.