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Mushroom tagliatelle

Mushroom tagliatelle

Serves 2

Ingredients:

200g tagliatelle
200g portobellinI mushrooms, sliced
150ml cream
2 shallots, finely diced
2 garlic cloves, finely sliced
3g thyme sprigs, chopped
10mml wholegrain mustard
50g Gorgonzola
30g baby spinach
olive oil
salt and pepper
water

Method:

  1. Heat large pan on medium heat with a drizzle of oil and gently fry garlic and shallots for 2 minutes. Add mushrooms and thyme sprigs for a further 4-5 minutes. Stir every now and then, and add a knob of butter if pan dries up a little. 
  2. Boil tagliatelle for about 6 minutes until al dente. Drain.
  3. When mushrooms have been on for around 4 minutes, turn down the heat to low-medium. Add cream and wholegrain mustard. Simmer for 3 minutes. Remove pan from the heat and add the baby spinach, stirring through and allowing it to wilt into the sauce. Season to taste.
  4. Toss sauce through the cooked and drained tagliatelle. Crumble over the Gorgonzola to serve.

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