Creamy Wild & Chestnut Mushroom Tagliatelle With Shallots, Garlic & Sage
For the sauce, wash the mushrooms and remove any dirt / ends. Then finely chop these along with the garlic and shallots.
Add the onions and garlic with butter and sweat on a low heat for around 5 minutes. Then add in the mushrooms and cook until golden.
Whilst the garlic and onions get some colour add in the cream and wine into the mixture and let this simmer for a couple of minutes.
Whilst this is cooking, cook the tagliatelle (as per the packet instructions) . Add in a pinch of salt to allow the pasta to move freely.
Drain, but leave some pasta water and add to the mushrooms.
Spoon the tagliatelle into separate dishes and serve with extra sprigs of sage, pepper, salt and parmesan.
1tbsp of butter
1 shallot sliced
2 bulbs of garlic, diced
400g chestnut and wild mushrooms
A cup of double cream
2 glasses of dry white wine
Several generous sprinkles of salt and pepper
Several sprigs of sage
A pinch of pepper and salt