Mushroom Medley Mound

Mushroom Tagliatelle 

pasta3

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s