160 g (5 1/2 oz) tagliatelle pasta <br />
60 g (2 1/2 oz) chestnut mushrooms <br />
80 g (3 oz) flat or Portabello mushrooms <br />
50 g (2 oz) wild or shitake mushrooms <br />
1 tbsp sunflower oil<br />
1 onion, diced <br />
1 garlic clove, chopped <br />
100 ml (3 1/2 fl oz) creme fraiche<br />
2 tsp chopped chives <ol>
<li>Cook the tagliatelle in boiling salted water according to the instructions on the packet. Drain</li>
<li>Slice all the mushrooms. Heat the oil and saute the onion, garlic and mushrooms for 5 minutes. Add the creme fraiche and simmer. Fold in the chopped chives and season to taste.</li>
<li>Serve the drained tagliatelle with the sauce poured over.</li>
</ol>
Field, Flat & Wild Mushroom Tagliatelle
A dinner party favourite and only takes 15 minutes to rustle up!
