Name: Tagliatelle with mushrooms
Yield: 4
Ingredients: 50 gm dried porcini mushrooms; 50 gm mixed dried mushrooms; 2 tbsp extra-virgin olive oil; 4 golden shallots, thickly sliced; 4 cloves garlic, thinly sliced; 50 gm chestnut mushrooms, large caps halved; 50 gm pine or shiitake mushrooms, thinly sliced; ¼ cup thyme leaves (loosely packed); 250 ml chicken stock (1 cup); 400 gm dried tagliatelle; 250 gm mascarpone; 1 cup flat-leaf parsley, coarsely chopped, to serve (loosely packed); To serve: finely grated parmesan

Ingredients

50 gm dried porcini mushrooms

50 gm mixed dried mushrooms

2 tbsp extra-virgin olive oil

4 golden shallots, thickly sliced

4 cloves garlic, thinly sliced

50 gm chestnut mushrooms, large caps halved

50 gm pine or shiitake mushrooms, thinly sliced

¼ cup thyme leaves (loosely packed)

250 ml chicken stock (1 cup)

400 gm dried tagliatelle

250 gm mascarpone

1 cup flat-leaf parsley, coarsely chopped, to serve (loosely packed)

To serve: finely grated parmesan

Method

Main

1.Soak dried mushrooms in warm water for 20 minutes. Drain, reserving 1 cup of liquid. Strain reserved liquid through a fine sieve.

2.Heat olive oil in a frying pan over medium heat, cook shallots and garlic for 3 minutes or until soft. Add soaked mushrooms, chestnuts, pine mushrooms and thyme to shallot mixture, sauté for 20 minutes or until mushrooms are golden. Add stock and reserved liquid, bring to the boil, reduce heat and simmer for 20 minutes or until liquid is almost reduced. Season to taste with sea salt and freshly ground black pepper.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add mushroom mixture, mascarpone and parsley and toss to combine. Serve immediately with parmesan.

Styling by Emma Knowles