WILD MUSHROOM AND SPINACH TAGLIATELLE
- 50 mins cooking time
For the breadcrumbs, melt the Lurpak® butter in a frying pan, add the breadcrumbs and cook until golden. Remove and stir through the lemon zest and chives.
Cover the dried mushrooms in boiling water and leave to rehydrate for 15 minutes.
Cook the onion and garlic in Lurpak® butter for 5 minutes until softened, add the fresh mushrooms and cook for 5 minutes.
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.
Add the mushroom stock, leaving behind any grit and simmer until reduced by half. Stir through the spinach until wilted and finish with crème fraiche.
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.