Mushroom Tagliatelle with Walnuts & Green Leaves

You could also use fresh shiitake instead.

Instructions

• 1. Bring a pot of salted water to a boil, add the tagliatelle, and cook until al dente.
• 2. Add butter to a pan over a low heat, then add the diced boletus mushrooms, a teaspoon of minced garlic and the walnuts.
• 3. Once the mushrooms have turned golden brown, add the spinach, sorrel, and arugula and cook for a few seconds.
• 4. Pour in the cooking cream and season with salt and pepper.
• 5. Once the pasta is cooked, remove it from the cooking water using kitchen tongs and add to the mushroom sauce.
• 6. Top with parmesan cheese and keep over a low heat until the sauce has reached the desired consistency, making sure it doesn’t burn.

Enjoy!

Instructions

• Bring a pot of salted water to a boil, add the tagliatelle, and cook until al dente.
• Add butter to a pan over a low heat, then add the diced boletus mushrooms, the walnuts and a teaspoon of minced garlic.
• Once the mushrooms have turned golden brown, add the spinach, sorrel, and arugula and cook for a few seconds.
• Pour in the cooking cream and season with salt and pepper.
• Once the pasta is cooked, remove it from the cooking water using kitchen tongs and add to the mushroom sauce.
• Top with parmesan cheese and keep over a low heat until the sauce has reached the desired consistency, making sure it doesn't burn.

Notes

For more information about mushrooms, check out our round-up of the most popular edible mushroom types. Related: Rich & Creamy Porcini Mushroom Soup

Related: Mushroom Stew with Béchamel Sauce Related: Mushroom Youvetsi (Greek Mushroom & Orzo Stew)

Related: Mushroom Tagliatelle with Walnuts & Green Leaves Related: Wild Mushroom Risotto