Willow Creek


Tagliatelle with Parmesan Mushrooms

serves 4

250g Tagliatelle
1 Onion, peeled and finely chopped
1 Garlic clove, peeled and finely chopped
250g Portabellini, quartered, or Brown Mushrooms, sliced
50g Dried Porcini, Shiitake or Chanterelle Mushrooms
100ml Willow Creek Parmesan-Infused Olive Oil
Maldon Salt or Ground Sea Salt
Ground Black Pepper


Hydrate the dried mushrooms in 125ml boiled water.  
Fry the onion and garlic in a little olive oil until golden.
Add the fresh mushrooms and fry until soft.
Cook the tagliatelle in salted boiling water until al dente.  Drain and rinse with hot water.
Combine the tagliatelle, fried mushrooms and onions, hydrated mushrooms with liquid, and parmesan-infused olive oil.
Season with salt and black pepper and serve with more Willow Creek parmesan-infused olive oil.
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