Creamy Mushroom & Truffle Oil Tagliatelle
www.greatbritishfoodawards.com
lace the dried porcini in a jug and pour in the boiling water. Allow to stand for 5 minutes. Meanwhile, place a large frying pan on a medium heat and add the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishfoodawards.com.
Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Kettle
- Pitcher
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Colander
- Wooden spoon
- Measuring spoon
- Peeler
- Serving bowl
Ingredients
- 5g dried porcini
- 300ml boiling water
- 1 tbsp rapeseed or olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 10g thyme sprigs, plus a few extra leaves to serve
- 350g mushrooms, a mix of varieties, brushed clean and torn or sliced
- 150ml white wine
- 150g dried tagliatelle
- 20g unsalted butter
- 180g crème fraîche
- A few drops of good truffle oil
- Sea salt
- black pepper
- Fresh Parmesan shavings, to serve
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