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A simple vegetarian dish of fresh tagliatelle in a mushroom, garlic and tarragon cream sauce.
Rinse the dried porcini, then place in a cup/bowl and soak in half a cup of boiling water for around 10 minutes.
Dice the shallots finely, and add to frying pan on a medium heat with the olive oil and butter. Once the shallots are soft, add the portobello mushrooms (sliced) and garlic and fry for another 3-4 minutes. Once the garlic has been fried off, add the porcini with their soaking water (carefull to leave the sediment at the bottom of the soaking bowl/cup as this will be gritty). Add the dried tarragon, and add salt and pepper. Reduce the porcini water down for a few minutes, then add the double cream. Check the seasoning at this stage and add more if required.
Boil the fresh tagliatelle in a large pan of salted water for the recommended time (usually around 3-4 minutes). Once cooked, add the pasta to the frying pan with the sauce, and mix in thoroughly.
Serve with a drizzle of truffle oil and a good sprinkle of freshly grated parmesan.
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