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Tagliatelle with Wild Mushrooms




Source of Recipe


Western Star E-meals Issue 103


List of Ingredients




450g Tagliatelle (preferably fresh, but dry is fine)
250g Wild Mushrooms, roughly chopped if necessary
2 Tbsp Olive Oil
1 Shallot, finely diced
30g Western Star Butter
100ml Cream
2 Handfuls Baby Spinach
50g Parmesan or Pecorino Cheese, shaved




Recipe



Heat the olive oil over a moderate heat in a large saucepan. Add the shallot and saut� for 2 minutes until the shallot is translucent.

Add the butter and when is becomes frothy add the mushrooms and reduce to a low heat and saut� gently for 5 minutes. Take off the heat and stir through the cream and spinach.

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta and return to pot.

Add the mushroom mixture to the pot, toss gently to coat the pasta and serve in pasta bowls with fresh shaved cheese over the top.