Another very good pasta dish from ” Cook Simple” by Diana Henry. If you like replace some of the stock with some dry Marsala or White wine to give it a richer flavour.
Ingredients
- 15 g dried wild mushrooms
- 15 g butter
- 75 g cultivated mushrooms cleaned and roughly chopped
- 350 ml well-flavoured chicken stock
- 125 ml double cream
- salt and pepper
- 450 g tagliatelle
- freshly grated parmesan to serve
Servings:
Instructions
- Por boiling water over the dried mushrooms and leave them to soak for 15 minutes.
- Meanwhile melt the butter and saute the other mushrooms until well coloured.
- Drain the wild mushrooms, reserving the soaking liquor, then add to the pan and cook for a minute. Pour in the soaking liquor and the stock. Cook until the liquid is reduced by two thirds.
- Add the cream and simmer until the sauce coats the back of a spoon. Taste and season.
- Cook the pasta in boiling salted water until al dente. Drain and dress with the sauce, then serve with the grated parmesan.
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