Angela Hartnett's tagliatelle with girolle mushrooms recipe by Rebecca Grant - Musely
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Angela Hartnett's tagliatelle with girolle mushrooms recipe

posted in Food & Drink > Recipes
  • These fantastic seasonal mushrooms have a fruity, peppery flavour, a meaty texture and are perfect with pasta. For a change, you can add a touch of chopped bacon with the garlic, or make it richer by adding some double cream right at the end when you toss the pasta with the mushrooms.

  • (Serves three to four)
    375g dried tagliatelle
    Salt to season
    50ml olive oil
    1 clove garlic, chopped finely
    200g girolle mushrooms
    1 tbsp flat-leaf parsley, chopped
    25g grated parmesan (or vegetarian alternative), to serve

  • Add the pasta to a pan of salted boiling water and cook as instructed on the packet (cooking time will normally be around eight minutes).
    A couple of minutes later, put the oil into a saute pan large enough to hold the cooked pasta and mushrooms and warm over a medium heat.

  • Saute the chopped garlic for 30 seconds before adding the mushrooms for a further three to four minutes.
    Keep the saute pan warm while the pasta continues to cook, and when it is ready, drain and toss together with the mushrooms.

  • Finish with the chopped flat-leaf parsley and the grated parmesan and serve straight away.



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