Mushroom Tagliatelle

Method

• step 1

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

• step 2

  once heated add your onion and sauté gently without colour averagely

• step 3

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

• step 4

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

• step 5

  your mushrooms to the pan and cook for 2 minutes.

• step 6

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

• step 7

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

• step 8

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

• step 9

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

• step 10

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

• step 11

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

• step 12

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

• step 13

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

• step 14

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

• step 15

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

• step 16

  juice.

• step 17

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

• step 18

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

• step 19

  4-5 minutes then finish off in the sauce.

• step 20

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

• step 21

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

• step 22

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

• step 23

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

• step 24

  place into bowls for serving