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Member recipe

Tagliatelle in mushroom sauce

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Serves 2

An easy comforting pasta and full of flavour

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  • 150g of tagliatelle
  • 380g closed cup mushrooms
  • 1 small onion
  • 2 cloves garlic
  • 200ml single cream
  • 1 tbsp olive oil
  • 1 tsp butter
  • pinch of dried oregano
  • Salt, pepper to taste
  • Parmesan (optional)
  • Corn flour (if needed)


    1. Slice mushrooms finely, dice onion and crush garlic. Boil tagliatelle in separate saucepan until al dente
    2. Warm up olive oil in another saucepan and add some dried oregano Add onion and half of crushed garlic until onion is translucent
    3. Put in mushrooms, add salt and pepper to taste. Let the mushrooms cook until soft ,do not remove the water that has released from the mushrooms. Add the butter and the rest of garlic to the mushrooms and simmer for 5 minutes
    4. Put single cream into the mushrooms to form a sauce and if too thin then thicken up with a little corn flour
    5. Drain the tagliatelle and stir into the mushroom sauce. Finish with parmesan if you wish

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