Creamy Mushroom Tagliatelle
Prep time: 20 mins | Serves: 4
Ingredients
• 350g Tagliatelle
• 500g Mixed wild mushrooms, cleaned and sliced
• 25g Dried porcini (optional)
• 200ml Boiling water (for soaking porcini)
• 30g Unsalted butter
• 20g Extra virgin olive oil
• 3 Banana shallots, finely chopped
• 3 Cloves garlic, minced
• 80ml Dry white wine
• 300ml Double cream
• 60g Parmesan, finely grated (plus extra to serve)
• 2 Sprigs thyme leaves, chopped
• 1 Lemon juice & zest
• 8g Fine sea salt, plus extra for pasta water
• 2g Freshly ground black pepper
• 2g Chilli flakes (optional)
• 15g Flat-leaf parsley, finely chopped
Method
1. If using porcini, soak them in the boiling water for 15 minutes. Strain through a fine sieve, reserving the soaking liquid, and finely chop the porcini.
2. Meanwhile, heat the butter and olive oil in a wide pan over medium-high heat. Add the mushrooms in a single layer and cook for 6–8 minutes until well browned. Season with 4g of the salt.
3. Reduce heat to medium. Add shallots, garlic, and thyme; cook for 2–3 minutes until fragrant and soft.
4. Pour in the wine and simmer for 2 minutes, scraping up any browned bits. Add the chopped porcini and 100ml of the reserved porcini liquid (if using). Simmer for 2–3 minutes until reduced by about half.
5. Stir in the double cream. Simmer gently for 3–4 minutes until slightly thickened. Add the remaining 4g salt, black pepper, and chilli flakes if using.
6. Bring a large pan of water to the boil and salt it generously. Cook the tagliatelle until just al dente. Reserve 150ml pasta water, then drain.
7. Add the drained tagliatelle to the sauce with 50–100ml pasta water. Toss over low heat, adding the Parmesan in two additions, until glossy and the sauce clings. Adjust with more pasta water as needed.
8. Stir in the lemon juice and parsley. Taste and adjust seasoning with more salt, pepper, or lemon to suit your palate. Serve immediately with extra Parmesan.
Storage.
Cool quickly, then refrigerate in an airtight container for up to 2 days. Reheat gently in a pan over low heat with 30–60ml water or a splash of cream until hot and silky—avoid boiling. Always use clean utensils and avoid double dipping! 🙌
Enjoy! x
