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Wild Mushroom Tagliatelle with Crispy Herb Breadcrumbs
This comforting, buttery pasta dish is rich with smoked garlic mushrooms, parmesan and herbs, lightened with a squeeze of lemon and crunchy with herbed breadcrumbs.
Method
- Start with your breadcrumbs. In a small bowl, stir through the mixed herbs, lemon zest and seasoning, followed by the oil. Toast under a grill or in a dry frying pan until golden and crispy. Set aside and leave to cool.
- Next, in a large frying pan, heat the olive oil over a medium heat and add the fresh mushrooms. Cook, stirring occasionally, for around 5 minutes. Melt in the butter, then add the garlic paste and cook for a further 2 minutes, stirring through to coat the mushrooms. Next add dried mushrooms and mixed herbs, cooking for a couple of minutes until fragrant. Season well.
- Turn up the heat, then add the wine, lemon juice and half the dried mushroom liquid, mixing gently. Bring to a simmer and cook for a further 5-10 minutes, or until the liquid has reduced and thickened slightly.
- Whilst the mushrooms finish cooking, bring a pan of water to the boil and cook the tagliatelle for 3 minutes, or until al dente with a slight bite. Once cooked, gently stir through the mushrooms and grated parmesan.
- To serve, divide into bowls and top with parsley, parmesan, a squeeze of lemon, the crispy breadcrumbs and a crack of black pepper.
