Ingredients

The following ingredients have 4 Servings
  • 1 tbsp butter
  • 1 shallot (finely chopped)
  • 150 grams baby chestnut mushrooms (sliced)
  • 2 garlic cloves (finely chopped)
  • 3 sprigs fresh thyme leaves (leaves only)
  • 125 ml dry white wine
  • 150 ml vegetable stock
  • 150 ml double cream
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)
  • cress leaves (to garnish)
  • Parmesan cheese (to serve, optional)
  • 250 grams fresh tagliatelle (Schar Gluten-Free)

Instruction

  • Heat butter in a saute pan over a medium-high heat. Saute the shallot and mushrooms together for a few minutes until they begin to brown.
  • Add the garlic and thyme, and saute for another thirty seconds, until the garlic imparts its fragrance.
  • Add the white wine to the pan and deglaze the pan, stirring up any bits that might be stuck to the bottom.
  • Leave the wine and mushrooms to simmer for a few minutes until the wine reduces by half.`
  • Add the vegetable stock and simmer for another two minutes before adding to the cream. Turn the heat down and simmer until the sauce thickens.
  • Meanwhile, bring two litres of salted water to the boil. Cook the fresh Schar gluten-free tagliatelle for 3-4 minutes. Drain well.
  • Add the drained pasta to the mushroom and white wine sauce and stir to coat. Turn off the heat, cover and leave for a few more minutes while you set the table (and call everyone to dinner!).
  • Give the pasta and sauce another stir, by this time it will have thickened up nicely with the starch from the pasta.
  • Serve with plenty of freshly ground black pepper, a sprinkling of sea salt and Parmesan cheese, to taste. Garnish with cress leaves.