Tagliatelle with Chestnut Mushrooms and Porcini Cream


Mushrooms are really popular all over Italy, they grow wild in every region and many Italians can identify the different types of mushroom and able to cook them into many different amazing Italian dishes.

This dish is flavoured with a Porcini cream, this can be made using a porcini stock cube (available all over Italy and in the UK from Carluccios  deli’s) but if you can’t find these blitz a dried porcini mushroom into a powder in a blender and use the powder instead.


150g chestnut mushrooms, sliced
2-3 tbsp olive oil
knob of butter
2 cloves garlic, finely sliced
1 Porcini stock cube (if you can find them)
50ml double cream
150g tagliatelle
chopped flat-leaf parsley
freshly grated parmesan, to serve

(1). Heat the olive oil and butter in a large frying pan then add the garlic and cook for a couple of minutes until soft.

(2). Add the mushrooms and cook slowly for about 10 minutes without colouring too much.

(3). Cook the tagliatelle in a large pan of salted water until al dente. 

(4). Add the cream and porcini stock cube to the mushrooms and stir around for a couple of minutes.

(5). When its cooked add the pasta to the mushrooms, then add the parsley, toss well and cook over a low heat for 2 minutes.

(6). Season, then serve. .




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