Tagliatelle with Chestnut Mushrooms and Porcini Cream

150g chestnut mushrooms, sliced
2-3 tbsp olive oil
knob of butter
2 cloves garlic, finely sliced
1 Porcini stock cube (if you can find them)
50ml double cream
150g tagliatelle
chopped flat-leaf parsley
freshly grated parmesan, to serve



** If you cant mind porcini stock cubes use some dried porcini powder which you can make by blitzing up dried porcini mushrooms in a food mixer **


Heat the olive oil and butter in a large frying pan then add the garlic and cook for a couple of minutes until soft.

Add the mushrooms and cook slowly for about 10 minutes without colouring too much.

Cook the tagliatelle in a large pan of salted water until al dente. 

Add the cream and porcini stock cube to the mushrooms and stir around for a couple of minutes.

When its cooked add the pasta to the mushrooms, then add the parsley, toss well and cook over a low heat for 2 minutes.

Season, then serve.