Mushroom Tagliatelle

Firstly add your olive oil to the pan and put on a medium heat,

once heated add your onion and sauté gently without colour averagely

4-6 minutes, this gets the natural sweetness from the onion

Once the onion has sweat down turn the heat up to high and add

your mushrooms to the pan and cook for 2 minutes.

Then add your brandy and cook out again for a further 2 minutes

until all the alcohol is removed, were looking for the aromatic

flavour of the brandy to come through and soak into the mushrooms as

they are acting as sponges and absorbing all the fragrant brandy.

after the brandy has been cooked out add your cream and turn the

heat down immediately to medium, Then simmer for 10 minutes slowly.

The reason behind simmering your cream based sauce is one of two, the

first so that the pan doesnâÂÂt catch and secondly so that the flavour

of the sauce is improving and mellowing with the brandy and the onions

which will also act as a thickener for the sauce along with the lemon

juice.

Meanwhile while your sauce is slowly simmering heat a pan of water

up to boiling point add your pasta and cook to your liking, averagely

4-5 minutes then finish off in the sauce.

Now that your sauce has been reducing slowly for 10 minutes add

your lemon juice and again cook out for 2 minutes, straight after add

your paprika and again cook for a further 2 minutes then check

seasoning, add your pasta to the pan add coat the pasta evenly then

place into bowls for serving