Field, Flat & Wild Mushroom Tagliatelle
This wild mushroom tagliatelle is a dinner party favourite and only takes 15 minutes to rustle up!
Egg-free
Nut-free
Vegetarian
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Ingredients
160g tagliatelle pasta
60g chestnut mushrooms
80g flat or Portabello mushrooms
50g wild or shitake mushrooms
1 tbsp sunflower oil
1 onion, diced
1 garlic clove, chopped
100ml creme fraiche
2 tsp chopped chives
60g chestnut mushrooms
80g flat or Portabello mushrooms
50g wild or shitake mushrooms
1 tbsp sunflower oil
1 onion, diced
1 garlic clove, chopped
100ml creme fraiche
2 tsp chopped chives
Method
- Cook the tagliatelle in boiling salted water according to the instructions on the packet. Drain.
- 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.
- Serve the drained tagliatelle with the sauce poured over.
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