Ingredients
- 3 shallots, peeled and finely chopped
- 1 tbsp of fresh thyme leaves
- 10 g of butter
- 150 ml of single cream
- 50 g of mixed dried mushrooms
- 60 g of walnuts, roughly chopped
- 1 clove of garlic, peeled and crushed
- 0.5 tbsp of olive oil
- 200 g of tagliatelle
- 1 tsp of wholegrain mustard
- 2 tbsp of marsala
- 0.5 lemon, juice and zest only
Method
Step 1
Place the dried mushrooms in a large bowl and pour over 400ml boiling water. Set aside to soak. Cook the pasta in boiling water according to the packet instructions.Step 2
Meanwhile, heat a large saucepan over a medium to high heat and toast the walnuts for 2 minutes until crisp and golden. Transfer to a plate and set aside.Step 3
Return the pan to the heat, add the oil and sauté the shallots for 3 minutes.Step 4
Drain the mushrooms, reserving some of the water, and squeeze out any excess water.Step 5
Add the garlic and thyme to the shallots and cook for a further minute. Then reduce to a low-medium heat and stir through the butter and mushrooms. Cook for 5 minutes until warmed through.Step 6
Stir the mustard and marsala into the mushrooms and cook for about 15 seconds then pour over the cream and lemon juice and cook for 1 minute.Step 7
Drain the pasta and toss it through the mushrooms with half the toasted walnuts and a little of the mushroom water to loosen the sauce. Transfer to plates and scatter with the remaining walnuts and lemon zest to serve.