Tagliatelle with girolle mushrooms recipe | Angela Hartnett

These fantastic seasonal mushrooms have a fruity, peppery flavour, a meaty texture and are perfect with pasta. For a change, you can add a touch of chopped bacon with the garlic, or make it richer by adding some double cream right at the end when you toss the pasta with the mushrooms.

(Serves three to four)

375g dried tagliatelle
Salt to season
50ml olive oil
1 clove garlic, chopped finely
200g girolle mushrooms
1 tbsp flat-leaf parsley, chopped
25g grated parmesan (or vegetarian alternative), to serve

Add the pasta to a pan of salted boiling water and cook as instructed on the packet (cooking time will normally be around eight minutes).

A couple of minutes later, put the oil into a saute pan large enough to hold the cooked pasta and mushrooms and warm over a medium heat.

Saute the chopped garlic for 30 seconds before adding the mushrooms for a further three to four minutes.

Keep the saute pan warm while the pasta continues to cook, and when it is ready, drain  and toss together with the mushrooms.

Finish with the chopped flat-leaf parsley and the grated parmesan and serve straight away.

Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett

Thanks to guardian.co.uk who have provided this article. View the original here.


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