Mushroom Tagliatelle
From the Restaurant at Home cook book
(Serves 4)
You will need
1kg (yes, 1kg: they shrink) mushrooms. Use various types: button, chestnut, flat, field, morrell, horn of plenty; whatever you can get
500ml creme fraiche
250g salted butter
4 tablespoons oil
250g dried or fresh tagliatelle pasta (If using dried, 2-3 "nests" per person is about right)
Salt and black pepper to taste
Then do this
Fry the mushrooms in the oil and butter over a low heat until soft (about 1/2 their pre-cooked size), for 20-30 minutes. Retain any excess oil and juices
Boil the pasta until al dente (about 10-12 minutes for dried)
Drain the pasta, pour it into the pan with the mushrooms and pour the creme fraiche over the lot
Season to taste and stir to combine everything, coating the pasta and finishing the cooking process (about 5 minutes)
Serve with garlic bread or garlic toast
From the Restaurant at Home cook book
(Serves 4)
You will need
1kg (yes, 1kg: they shrink) mushrooms. Use various types: button, chestnut, flat, field, morrell, horn of plenty; whatever you can get
500ml creme fraiche
250g salted butter
4 tablespoons oil
250g dried or fresh tagliatelle pasta (If using dried, 2-3 "nests" per person is about right)
Salt and black pepper to taste
Then do this
Fry the mushrooms in the oil and butter over a low heat until soft (about 1/2 their pre-cooked size), for 20-30 minutes. Retain any excess oil and juices
Boil the pasta until al dente (about 10-12 minutes for dried)
Drain the pasta, pour it into the pan with the mushrooms and pour the creme fraiche over the lot
Season to taste and stir to combine everything, coating the pasta and finishing the cooking process (about 5 minutes)
Serve with garlic bread or garlic toast
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