Tagliatelle Fungi

This is a really nice dish to make that taste really great and it is so quick and easy to make. Mushroom sauce is easy to prepare and the pasta cooks quick. It is important that both be cooked as near to serving - so careful coordination is required. Put the pasta in to cook when the Creme Fraiche is added to the sauce.

Serves: 4

Ingredients:

50g Butter

225g or wild/exotic mushrooms

15 ml  plain flour

150ml milk

90ml Creme Fraiche

15ml chopped parsley

275g of fresh tagliatelle

Olive Oil

Salt and Pepper

Method:

Melt the butter in a frying pan and fry the mushrooms for 3minutes over a gentle heat. When the juices of the mushrooms starts to run, increase the heat and cook until all the moisture has evaporated. With a slotted spoon remove the mushrooms and set aside.

Stir in the flour, if necessary you can add some more butter, cook for another minute and gradually stir in the milk to make a smooth sauce.

Add the creme fraiche, parsley, mushrooms and seasoning. Stir well. Cook very gently to heat through and then keep warm while cooking pasta.

Cook the pasta in a large saucepan of boiling water for 4-5 minutes (or according to instructions on the packet). Once cooked, drain and toss the pasta with olive oil. Serve the pasta on warmed serving plate, pour your delicate mushroom sauce over and eat immediately.