WILD MUSHROOM AND SPINACH TAGLIATELLE

WILD MUSHROOM AND SPINACH TAGLIATELLE

  • 50 mins cooking time
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Method

1
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.
2
Cover the dried mushrooms in boiling water and leave to rehydrate for 15 minutes.
3
Cook the onion and garlic in Lurpak® 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 crème fraiche.
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.
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Lurpak® Unsalted Butter 250g

unsalted butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Unsalted Butter enhances the flavour of whatever food you add it to. From a hearty risotto dish, your weekend baking creations to some simple earthy mushrooms, its subtle notes complement every creation you russle up in the kitchen. For people who love Good Food, Lurpak makes it even better. Now sleeves up. Today we cook bold.

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