["Wild Mushroom And Spinach Tagliatelle | Recipes

Ingredients
Method

Ingredients

- 70 g Lurpak unsalted butter
- 40 g Breadcrumbs
- 1 Lemon zest
- 4 Tbs Fresh chives
- 10 g White mushrooms
- 1 Onion
- 3 Garlic cloves
- 500 g mixed Wild and field mushrooms
- 500 g Tagliatelle
- 100 g Spinach
- 150 ml Creme fraiche
- Lemon juice

Method

1

For the breadcrumbs, melt the Lurpak® Unsalted Butter in a frying pan, add the breadcrumbs and cook until golden. Remove and stir through the lemon zest and chives.

2

Cover the dried mushrooms in boiling water and leave to rehydrate for 15 minutes.

3

Cook the onion and garlic in Lurpak® Unsalted Butter for 5 minutes until softened, add the fresh mushrooms and cook for 5 minutes.

4

Remove the rehydrated mushrooms, keeping the stock to one side, finely chop and add to the pan. Increase the heat, and cook the mushrooms until browned and any water has evaporated off. Meanwhile cook the tagliatelle according to the pack instructions.

5

Add the mushroom stock, leaving behind any grit and simmer until reduced by half. Stir through the spinach until wilted and finish with créme fraîche.

6

Drain the pasta and keep a few tablespoons of the cooking water in the saucepan. Stir through the mushroom sauce, chives, add lemon juice and seasoning to taste. Serve immediately topped with the toasted breadcrumbs.

Comments & Ratings

More Lurpak recipes

	70 g	Lurpak Unsalted Butter
	40 g	Breadcrumbs
	1	Lemon Zest
	4 Tbs	Fresh Chives
	10 g	White Mushrooms
	1	Onion
	3	Garlic Cloves
	500 g	Mixed Wild And Field Mushrooms
	500 g	Tagliatelle
	100 g	Spinach
	150 ml	Creme Fraiche
	0	Lemon Juice

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Wild Mushroom and Spinach Tagliatelle

Ingredients

Method

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3

4

5

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Comments & Ratings