Mushroom Tagliatelle in lemon cream sauce(DF Vegetarian) | The Rocks and Dirt Bakery

Name: Mushroom Tagliatelle in lemon cream sauce(DF Vegetarian) | The Rocks and Dirt Bakery
Ingredients: 3 tsp ghee, butter or vegan butter; 1 shallot, thinly sliced; 2 garlic cloves, thinly sliced; ½ tsp fine sea salt; ⅓ lb finely sliced wild or cultivated woodland mushrooms (I used a blend of oyster, lions mane, shitake and pioppino; 2 tbsp fresh thyme leaves; 1 ½ cups dairy free unsweetened plant creamer (I use Lavva creamer); zest from 2 lemons; freshly cracked black pepper to taste; 225 9 ounces gluten free tagliatelle (I use Jovial foods brand)

therocksanddirtbakery.com

As is most often the case in my recipes, I let the seasonal ingredients inspire me. In this case, it was locally grown mushrooms. In this recipe it is local woodland mushrooms, however, unless you...

View Original

Share this recipe:

Ingredients

3 tsp ghee, butter or vegan butter
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
½ tsp fine sea salt
⅓ lb finely sliced wild or cultivated woodland mushrooms (I used a blend of oyster, lions mane, shitake and pioppino
2 tbsp fresh thyme leaves
1 ½ cups dairy free unsweetened plant creamer (I use Lavva creamer)
zest from 2 lemons
freshly cracked black pepper to taste
225 9 ounces gluten free tagliatelle (I use Jovial foods brand)