Creamy mixed mushroom Tagliatelle #Recipe

Emma Shawcross
19th November 2018

Quick and easy dinner for cold Autumn nights with the earthy taste of mushrooms and rich creamy Recipe

Chop the shallots and crush the garlic

melt the butter with olive oil in a large frying pan on medium-high heat.

Sauté (fry quickly in hot fat) the onion until soft.

Add the garlic and sauté another minute.

Then add the mushrooms

Cook until soft.

Add white wine and cook until it reduces by half Start Cooking pasta off in another pan of fast boiling salty water.

Back to the sauce when reduced a bit Add the cream and season

Simmer for 5 minutes, then add the parsley and season with salt and peppers and some Parmesan

Add the pasta, toss with the sauce, and sprinkle with lots of Parmesan cheese, black pepper.Serve with garlic bread with cheese and pesto added for an extra treat.

Enjoy!

Recipe Info

Serves

4

Serving Suggestions

Serve with garlic bread with cheese and pesto added for an extra treat

Ingredients

700g Mixed mushroom or can use field, chestnut or lots of supermarkets do a wild mushroom mix now
5 Shallots finely chopped
3 cloves Garlic crushed
1 tsp.Butter
2 tsp. Olive oil
200ml White wine
300ml double cream
Tagliatelle
Pinch of sugar
Salt
Black pepper

Equipment

Chopping board
Knife
Large deep frying pan or sauté pan
Large pan for boiling water
Colander