Mushrooms hiss in hot butter, then cream turns everything silky, and stirred in at the last moment, the Porcini Mustard from Domaine des Terres Rouges, rich and earthy, brings a taste of the forest floor to the pasta.
Serves 4 · 25 min
Ingredients
- 12 oz (350 g) tagliatelle
- Salt, for the pasta water
- 10 oz (300 g) mushrooms, sliced
- 2 tbsp butter
- 1 garlic clove, chopped
- 3/4 cup (180 ml) heavy cream
- 2 tbsp Porcini Mustard (Domaine des Terres Rouges)
- Grated Parmesan, to serve
- Chopped parsley, to serve
Method
- Cook 12 oz (350 g) tagliatelle in salted water until al dente.
- Meanwhile, sauté 10 oz (300 g) sliced mushrooms in 2 tbsp butter over high heat until golden, then add 1 chopped garlic clove.
- Lower the heat, stir in 3/4 cup (180 ml) heavy cream and 2 tbsp of the porcini mustard, and simmer for 2 minutes.
- Toss with the drained pasta and serve with grated Parmesan and chopped parsley.
The star of this recipe: Porcini Mustard, by Domaine des Terres Rouges.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
