Porcini Tagliatelle with Pine Nuts

 You can use any variety of mushrooms for this sauce, as each type will bring something different to the finished dish. Try a wild mushroom mixture, or use fresh porcini when they are in season during the autumn. Always include the dried porcini, though – rehydrating them in boiling water creates an instant mushroom stock that is packed with flavour and gives the sauce a real boost.

Ingredients


Serves 2

15g dried porcini mushrooms

200g tagliatelle

30g pine nuts

1 tbsp olive oil

60g butter

1 banana shallot, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

100ml dry white wine

200g fresh mushrooms, ideally porcini or wild ones, finely sliced

2 tbsp finely chopped tarragon

25g Parmesan cheese, finely grated, plus extra to serve

1 tbsp flat leaf parsley, roughly chopped

3 tbsp crème fraîche

Sea salt and freshly ground black pepper


Preparation

1Bring a kettle of water to the boil. Put the dried porcini into a small, heatproof bowl and add enough boiling water to cover them. Cover with cling film and set aside.

2Pour the remaining boiling water into a saucepan, add some salt and return to the boil. Add the pasta and cook for 7–10 minutes, or until al dente.

3Meanwhile, put the pine nuts into a dry frying pan and place over a medium heat, shaking the pan until they are lightly toasted. Set aside until needed.

4Put the olive oil and half the butter into a sauté pan and place over a low heat. When the butter has melted, add the shallot and cook gently for 2–3 minutes. Add the garlic and cook gently for another 2 minutes.

5Increase the heat to high, add the white wine and let it reduce by half.

6Strain the liquid from the soaked porcini directly into the pan, then roughly chop the hydrated mushrooms and add them too. When the liquid has reduced by half, add the fresh mushrooms and tarragon and stir well until the mushrooms have softened.

7Drain the pasta, reserving the water. Add the pasta to the mushroom mixture, then stir in the Parmesan, parsley and remaining butter, plus some of the reserved water, if needed.

8Season the pasta to taste, stir in the crème fraîche and serve in bowls, sprinkled with extra Parmesan and the pine nuts.

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