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Ingredients
160 g (5 1/2 oz) tagliatelle pasta
60 g (2 1/2 oz) chestnut mushrooms
80 g (3 oz) flat or Portabello mushrooms
50 g (2 oz) wild or shitake mushrooms
1 tbsp sunflower oil
1 onion, diced
1 garlic clove, chopped
100 ml (3 1/2 fl oz) creme fraiche
2 tsp chopped chives
60 g (2 1/2 oz) chestnut mushrooms
80 g (3 oz) flat or Portabello mushrooms
50 g (2 oz) wild or shitake mushrooms
1 tbsp sunflower oil
1 onion, diced
1 garlic clove, chopped
100 ml (3 1/2 fl oz) 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.
