FEATURE RECIPE
Tagliatelle with mushrooms

Tagliatelle with mushrooms

Serves 4



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 (loosely packed)   thyme leaves
250 ml (1 cup)   chicken stock
400 gm   dried tagliatelle
250 gm   mascarpone
1 cup (loosely packed)   flat-leaf parsley, coarsely chopped, to serve
To serve:   finely grated parmesan


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.


RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles

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