Pasta Recipe: Wild Mushroom Tagliatelle
Pasta is one of the most versatile, and tasty, foods around. There’s plenty you can do with it to make it taste amazing and this recipe is just one of the ideas.
Lisa Falkner has created this recipe for Boursin so why not give it a go at home and enjoy with a glass of wine?
Wild Mushroom Tagliatelle
Serves: 2
Prep: 10 minutes plus marinating
Cook: 25 minutes
Ingredients:
50g dried porcini mushrooms
1 tbsp olive oil
2 cloves of garlic, finely chopped
200g chestnut mushrooms, chopped
Salt and freshly ground black pepper
150g tagliatelle
100g Boursin Garlic & Herb Cheese or Garlic & Herb Minis
Truffle oil, to taste
Fresh snipped chives, to garnish
Method:
1. Place the porcini mushrooms in a large bowl, cover with 500ml boiling water and leave for at least 20 minutes to soften and puff up.
2. Drain porcini mushrooms over a large pan, to catch the mushroom liquid. Chop the porcini and add to pan with the olive oil, garlic and chestnut mushrooms. Bring to the boil and simmer for about 15 minutes, until reduced.
3. Meanwhile bring a large pan of water to the boil, adding a pinch of salt and cook the tagliatelle following packet instructions. Drain.
4. Stir the Boursin Garlic & Herb cheese into the mushrooms, bring back to the boil and simmer until reduced and thickened. Season with salt and pepper to taste and stir through a few drops of truffle oil. Toss in the drained pasta and serve immediately garnished with fresh snipped chives.
Tagged in Mushrooms Recipes Food & Drink Pasta