Truffled wild mushrooms with coriander noodles and parmesan shavings

Steve Saunders glorious recipe for fresh pasta with a medley of garlicky wild mushrooms makes a simple but stunning supper dish
Truffled wild mushrooms with coriander noodles and parmesan shavings
  • Rating:
  • Serves: 4
  • Effort: easy

Ingredients

Main

  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 2 garlic, finely chopped
  • 500 g wild mushrooms
  • 200 ml vegetable stock
  • 500 g fresh tagliatelle
  • 100 ml white wine
  • 25 g unsalted butter, melted
  • black pepper
  • 30 ml truffle oil
  • 1 tbsp fresh coriander, thinly chopped
  • 50 g parmesan shavings

Method

1. Heat the olive oil in a frying pan over a medium heat and gently fry the shallots and garlic until softened. Add the wild mushrooms.

2. Add the vegetable stock and cook for 5-6 minutes, until the stock has thickened and reduced a little.

3. Cook the pasta according to the manufacturers instructions. Drain and stir in half of the truffle oil and the chopped coriander.

4. Turn the hot pasta into a warmed serving dish and top with the mushrooms and juices. Drizzle with the remaining truffle oil, scatter with Parmesan shavings and serve immediately.

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