Wine down this Friday evening with this hearty recipe for wild mushroom tagliatelle with garlic and herb sauce. Featuring Boursin’s delicious and incredibly flavourful garlic and herb spread, and yummy chestnut mushrooms you and the family will certainly be licking your lips come dinner time.
Serves 2
Cooking time: 25 mins
What You’ll Need:
- 50g dried porcini mushrooms
- 1 tbsp olive oil
- 2 cloves of garlic, finely chopped
- 200g chestnut mushrooms, chopped
- Salt and freshly ground black pepper
- 150g tagliatelle
- 100g Boursin Garlic & Herb Cheese or Garlic & Herb Minis
- Truffle oil, to taste
- Fresh snipped chives, to garnish
What To Do:
- Place the porcini mushrooms in a large bowl, cover with 500ml boiling water and leave for at least 20 minutes to soften and puff up
- Drain porcini mushrooms over a large pan, to catch the mushroom liquid. Chop the porcini and add to pan with the olive oil, garlic and chestnut mushrooms. Bring to the boil and simmer for about 15 minutes, until reduced
- Meanwhile bring a large pan of water to the boil, adding a pinch of salt and cook the tagliatelle following packet instructions. Drain
- Stir the Boursin Garlic & Herb cheese into the mushrooms, bring back to the boil and simmer until reduced and thickened. Season with salt and pepper to taste and stir through a few drops of truffle oil. Toss in the drained pasta and serve immediately garnished with fresh snipped chives
Recipe from boursin.co.uk