Wild mushrooms tagliatelle

I know what you are thinking but I must disappoint you. No, I did not go mushroom foraging. I know nothing about mushrooms and it's dangerous. Eating the wrong mushrooms can provide a holiday stay in an Intensive Care Unit with liver and/or kidney failure or a one way ticket to the afterlife. 

Our usual farm shop was selling boxes of wild mushrooms and I bought one.

Wild mushrooms are very flavoursome so I would highly recommend buying them if you can find them. If not, the usual shop bought mushrooms would do but buy the best you can. 

This recipe is Darina Allen's and it is absolutely delicious!

Serves: 3 persons.

Ingredients:

• 250g wild mushrooms, sliced
• 30g butter
• 100g onion, finely chopped
• good squeeze of lemon juice
• 125g double cream
• 2 tbsp parsley, chopped
• 2 tbsp chives, chopped
• 270g tagliatelle
• salt & pepper to taste

Method:

1. Melt 15g butter in a pan and sweat the onion for 5-10min or until quite soft but not coloured. Reserve.
   
   
   
   
   
   
2. Cook the mushrooms in a hot frying pan with the other 15g butter, seasoned with salt & pepper and a squeeze of lemon juice.
   
   
   
   
   
   
3. Add the mushrooms to the onion. Add the cream and allow to bubble for a few minutes.
   
   
   
   
   
   
4. Taste and correct the seasoning and add half the chopped herbs.
   
   
   
   
   
   
5. Cook the tagliatelle in salted water. Drain.
6. Add the tagliatelle to the mushroom cream and toss the pasta coating it with the cream.
   
   
   
7. Serve and sprinkle the remaining herbs on the top.