Creamy Mushroom Pasta | L’OCA
Chef Paul Moran's luxurious and decadent take on a recipe that's fancy enough for the weekend, but easy enough for any weeknight…
Ingredients
- 450 g tagliatelle (fresh)
- 15 mL extra virgin olive oil
- 15 g butter
- 450 g mixed mushrooms (chopped)
- 15 g salt
- 10 g garlic (copped)
- 75 g shallots (chopped)
- 100 mL prosecco or white wine
- 300 mL heavy cream
- 7 g black pepper (ground)
- 30 g parmesan (grated)
- 15 g flat leaf parsley (chopped)
- 20 g chives (minces)
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