Fri, 12 April 2024
INGREDIENTS:
120g Mixed wild mushroom
80g Fresh tagliatelle
2 Cloves of garlic
2 Sprigs of thyme
50g Double cream or cooking cream
25g Parmesan
Lemon zest (roughly half a lemon zested)
25g Breadcrumbs
1 Tablespoon of olive oil
2 Teaspoons of butter
Salt & Pepper to taste
Pinch of dried chili
METHOD:
1). Put a pan on medium high heat, and add a tablespoon of olive oil.
2). While the oil is warming up add in 2 cloves of roughly chopped garlic.
3). As soon as you can smell the garlic, add in your mushrooms.
4). Next remove the leaves from one of the thyme sprigs and add to the pan.
5). Cook the mushrooms for 5 minutes and you will see them colour and soften.
6). While your mushrooms are cooking, add your pasta to a large pot of heavily salted boiling
water. (this should be ready in 5 minutes, just in time with your mushrooms)
7). Now that the mushrooms have cooked down, add your cream, and mix well.
8). Next add 15 grams of parmesan, a pinch of chili, and salt and pepper to taste.
9). Mix well.
10). While your pasta and mushrooms are cooking, take your bread crumbs, mix with your
remaining parmesan, and toast off lightly in a pan with some butter. Once they are golden
brown, remove from the heat.
11). Now that your pasta and mushrooms are cooked, using a thong, lift your pasta straight from
the pot and into the pan (the pasta water will help thicken the sauce, so no need to drain).
12). Mix well together making sure all the pasta is nicely coated.
13). Place in a large pasta bowl, then top with your crispy parmesan breadcrumbs.
