Monday, 3 October 2016

Mushroom Tagliatelle



Mushrooms come into their own at this time of year. Loads are popping up in the garden and the fields around the cottage - I have this wonderful image of me armed with a beautiful willow basket, walking through a wood in the early morning mist, sun streaming down through the branched, dog running along by my side, I'm searching for and collecting mushrooms (I think I may have read too much Peter Mayle and his truffle hunting!)

- in reality I just wish I had the guts to pick them! .......Oh and also the dog!




The large flat field mushrooms I'm OK at identifying, but as for anything else in the fungi world I'm lost and even when armed with a 'know-your-mushroom-from-a-toadstool-for-beginners-guide' I'm still unsure and will talk myself into thinking a perfectly good and innocent mushroom is in fact the textbook example of the morbidly named 'false deathcap'. So, after reading my 'guide' and finding an alarming number of specimens with death in their names I decided that if I wanted to feed my autumnal mushroom craving - a trip to the shops was needed and the safe option of a box of chestnut mushrooms was purchased.

One day I will overcome my fear and maybe I'll go collecting with someone who's a bit........ no...... a lot!............ more experienced than me!

So having eventually arrived in the Kitchen with a load of mushrooms be it in a plastic tub and not a willow basket, I decided to prepare a bowl of mushroom tagliatelle to serve with a pan fried pork chop for my lunch.

Recipe - enough for 4

250g chestnut mushrooms
2 medium size onions
2 cloves garlic
a few gratings nutmeg - probably about half a teaspoon
200ml creme fraiche or cream
handful roughly chopped parsley
salt and pepper
300g tagliatelle

Grated parmesan to serve

This dish is perfect on it's own or serve with a simple pan fried pork chop or a green salad.




Wipe off any grit or soil on your mushrooms using a cloth or brush (don't wash the mushrooms) and then finely slice. Peel and chop the onions, crush the garlic and chop your parsley.

Heat up a little olive oil or butter in a pan and gently fry the onions for a few minutes - until they become a pale brown. Add the mushrooms and continue to cook until the moisture from the onions and mushrooms has evaporated and they have started to cook through - about 8-10 minutes. Increase the heat and add the garlic and nutmeg. Stir the pan to coat the mushrooms and onions with the flavours before pouring in the creme fraiche or cream. Season with salt and freshly ground black pepper. Lower the heat and allow to gently bubble whilst you wait for the pasta.

At the same time as the sauce is cooking you should also be preparing the pasta. Cook in a large pan of boiling water - salted if you wish.

Once your pasta is cooked, drain and toss with the mushroom sauce. Add the parsley and serve with a few gratings of parmesan.





Have a great day
Love Lizx



 Mushroom Tagliatelle