Tagliatelle with broccoli and wild mushroom sauce

1 servings

Ingredients

Quantity Ingredient
1 ounce Ceps; (wild mushrooms)
2 ounces Butter or margarine
1 tablespoon Olive oil
6 Shallots or 1 medium onion; peeled and chopped
2 Cloves garlic; crushed
6 ounces Field mushrooms; wiped and finely
; chopped
1 pounds Broccoli; divided into small
; florets
Half a lemon; juice of
1 pounds Fresh wholemeal tagliatelle
Salt and pepper
Grated vegetarian Parmesan cheese

Directions

1. Wash the ceps thoroughly in cold running water. Put them in a small bowl and cover with hot water; leave for 15 minutes.

2. Heat the butter and oil and gently fry the shallots and garlic until quite soft. Add the chopped fresh mushrooms and cook for a further 5 minutes.

3. Drain the ceps, reserving the soaking liquid. Chop finely then add to the fresh mushroom mixture with 4tbsp soaking liquid and continue to cook over a low heat.

4. Steam the broccoli florets in a separate pan for 3-4 minutes until they are tender but still crunchy. Drain and mix with the mushroom mixture. Add the lemon juice and season well.

5. In a large pan of boiling salted water, cook the fresh pasta for three minutes until just tender. Drain and quickly mix into the saut‚. Serve immediately. Hand round the Parmesan separately.

Converted by MC_Buster.

NOTES : Ceps (wild mushrooms) add a rich woody flavour to this saut‚. They are an expensive ingredient but a little goes a long way.

Converted by MM_Buster v2.0l.

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