- 1.5kg flat mushrooms sliced
- 500g chestnut mushrooms sliced
- 2 onions finely chopped
- 6 garlic cloves crushed
- 900g dried/2kg fresh tagliatelle
- 250g baby spinach
- 4 egg yolks beaten
- 320g Essential Cuisine Wild Mushroom Sauce Base
- 1840ml water
- 160ml double cream
Wild mushroom tagliatelle
Wild mushroom tagliatelle
This wild mushroom tagliatelle recipe, made with Essential Cuisine Wild Mushroom Sauce Base is quick and easy, and it's perfect for vegetarians!
Ingredients
Method
1. Mix the Essential Cuisine Wild Mushroom Sauce Base with the water. Bring to the boil whisking constantly. Simmer for 2-3 minutes. Whisk in the double cream and return to the boil. Remove from the heat.
2. Sweat the onion and the garlic in a little oil. Add the mushrooms and fry until golden brown. Add the spinach and wilt.
3. Cook the pasta in boiling water until “al dente” or just cooked, strain and mix into the mushrooms and spinach.
4. Add the Essential Cuisine Wild Mushroom Sauce Base and return to a simmer.
5. Quickly mix in the beaten egg yolks to avoid them scrambling.
6. Serve on a warm plate
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