Wild mushroom tagliatelle

ingredients (serves 2)

500g mushrooms
(wild mushrooms, Chesnut mushrooms, button mushrooms)
2 cloves garlic
1 shallot
2 tbls mascarpone
50g parmesan
200ml white wine
400ml chicken stock
40g butter


  1. Start by slicing all your mushrooms and roughly chopping the wild ones. Heat a pan with 2/3 tbls of oil in and trow in your mushrooms cook these on medium to high heat for around 10/15 minutes until all the water has evaporated and the mushrooms are starting to go a golden colour. (adding salt to the mushrooms will help them release their water and cook quicker)
  2. Once the mushrooms are golden, add your finely diced shallots and then your sliced garlic. Sweat them down for 2/3 minutes, then add two knobs of butter. 
  3. Deglaze the pan with your white wine and reduce by half. After that, add in your 400ml of chicken stock, reduce the heat and let it simmer away. 
  4. Bring a pan of salted water to a boil and cook your pasta based on the packet's instructions. Add 1/2 ladle of pasta water into your mushroom pan before straining your pasta. 
  5. When your stock has reduced and the pasta sauce is starting to look thick, cut the heat, add your mascarpone and parmesan, and fold through your tagliatelli, season to taste, then serve.