Tagliatelle of wild mushrooms

Name: Tagliatelle of wild mushrooms
Ingredients: 30g unsalted butter; 10g shallots, chopped; 300g chopped wild mushrooms (morels, mousserons, girolles, pied bleu and shitake); 1/2 a lemon; 300ml sherry cream sauce (see ingredients below); 320g tagliatelle pasta dough (see ingredients below); olive oil; salt and freshly ground black pepper; chopped fresh chives; sprigs of fresh chervil; freshly grated Parmesan; 50g butter; 40g shallots, sliced; 5 sprigs of thyme; 50g button mushrooms, sliced; 100ml dry sherry; 100ml chicken stock; 100ml cream; 2 packets of saffron; 20ml water; 4 whole eggs; 2 egg yolks; 500g plain ‘oo’ flour; 2 tsp salt

thehappyfoodie.co.uk

Michelin-starred chef Michael Caines' wild mushroom tagliatelle recipe is a perfect autumnal pasta dish. Serve as a starter or vegetarian main course to wow your dinner party guests.

View full recipe on thehappyfoodie.co.uk

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 thehappyfoodie.co.uk.

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Ingredients

30g unsalted butter
10g shallots, chopped
300g chopped wild mushrooms (morels, mousserons, girolles, pied bleu and shitake)
1/2 a lemon
300ml sherry cream sauce (see ingredients below)
320g tagliatelle pasta dough (see ingredients below)
olive oil
salt and freshly ground black pepper
chopped fresh chives
sprigs of fresh chervil
freshly grated Parmesan
50g butter
40g shallots, sliced
5 sprigs of thyme
50g button mushrooms, sliced
100ml dry sherry
100ml chicken stock
100ml cream
2 packets of saffron
20ml water
4 whole eggs
2 egg yolks
500g plain ‘oo’ flour
2 tsp salt