Mushroom Medley Mound

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

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