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Wild mushroom tagliatelle

This pasta celebrates the best of fungi, with thin slices of tender wild mushrooms and a good drizzle of black truffle oil.

Wild mushroom tagliatelle

Credit: Danielle Abou Karam

  • serves

    2

  • prep

    15 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

2

people

preparation

15

minutes

cooking

15

minutes

difficulty

Easy

level

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Thumbnail of Long Pasta

Long Pasta

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Ingredients

  • 300 g dried egg tagliatelle pasta
  • 50 g salted butter
  • extra-virgin olive oil
  • 1 large French shallot, thinly sliced
  • 2 garlic cloves, finely chopped
  • 300 g wild mushrooms (try King brown, enoki, shiitake), thinly sliced
  • 300 ml light cooking cream
  • 1 vegetable stock cube
  • ½ lemon, zest and juice
  • 100 g spinach leaves
  • black truffle oil, to drizzle
  • 50 g parsley, roughly chopped
  • 100 g shaved Parmesan cheese

Instructions

  1. Bring a medium saucepan of salted water to the boil. Add the pasta and cook until al dente. Reserve 250 ml (1 cup) of pasta water, then drain.
  2. Meanwhile, heat the butter and a drizzle of olive oil in a large frying pan over medium heat. Add the shallot and garlic and stir for a few minutes or until fragrant. Add the sliced mushrooms (reserve some of the enoki to serve) and stir to combine well. Reduce the heat to medium and cook, stirring regularly for 5–6 minutes or until well browned.
  3. Add the cream and crumble in the vegetable stock cube, season to taste and stir to combine. Simmer for 2–3 minutes or until slightly thickened. Add the lemon zest and a squeeze of lemon juice. Transfer the mixture to a blender and blitz very briefly just until combined but still chunky. Return the sauce to the pan, add the spinach and a drizzle of truffle oil and toss to combine.
  4. Add the pasta and enough of the reserved cooking water to loosen the sauce. Check the seasoning and adjust with extra salt, pepper and lemon juice if needed. Remove from the heat and serve scattered with extra enoki mushrooms, parsley, parmesan and another drizzle of truffle oil.
 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Long Pasta

Long Pasta

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 11 September 2024 11:30pm
By Nelly Robinson
Source: SBS



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