Wild Mushroom Reginette Pasta

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This recipe was based with a particular ingredient in mind, the English winter truffle.I have very recently due to the English truffling season only just beginning, received my preordered truffle and have been for a while now, scheming how exactly I should cook it.

A shout out to the English Truffle Company at www.englishtruffles.co.uk for providing excellent quality produce and a speedy delivery.

Something everyone MUST try.

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The dish that accompanied the truffle shavings must not be overpowering to the truffle so that the subtle musky, earthy flavour is not lost. I chose to do the simple wild mushroom tagliatelle but couldn’t source any fresh tagliatelle so just as good using the flat ribboned Reginette i chose a Wild Mushroom Reginette. Classic Italian Cuisine, as always.

This dish is so simple!!!! Done with preparation in less than ten minutes. Always prep well for an excellent finish, no searching for things in the last critical seconds.

TOTAL TIME TEN MINUTES!

Ingredients:

Quarter of a fresh lemon.

Hand full of flat leaf parsley

2 Cloves of garlic

Large knob of butter unsalted

180g Fresh Egg Reginette Pasta

2 tbsp olive oil

Salt and pepper

40g Parmesan/Parmigiana

Large handful of wild mushrooms (can be purchased from supermarkets finest sections)

NOW! Prep! Coarsely chop parsley and finely slice garlic ready to throw in pan together.

Instructions;

Step1) Bring salted water to boil ready for pasta and heat olive oil in fair sized non stick frying pan.

Step2) Drop mushrooms in medium hot pan toss around and add a third of butter, meanwhile drop pasta in to salted boiling water it will take no more than three minutes to over cook, so be aware of time.

3) The parsley should be thrown into pan with garlic remaining butter and a squeeze of lemon, tossing it all around in the pan add a squeeze of lemon.

4) By now two to three minutes should have passed and you can remove your pasta and drop it directly into the mushroom pan. Drop it a palm full of Parmesan. Move the ingredients around the pan and add a few tablespoons of starchy pasta water. The pasta should not stick together and should have a light saucy consistency.

Season with salt and pepper and serve.

Garnish with a small flourish of Parmesan.

Here I have pictures to help you visualise the process before attempting the recipe.

Mushrooms cooking in olive oil:

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All of the ingredients cooking quick in olive oil and remainder of butter is melting creating an emulsion.

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Then the pasta and pasta water is added seasoned with Parmesan, salt and pepper and shaken and tossed.. The finish product should look something quite spectacular, like this:

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Now if you choose to splash out and add that extra depth flavour and elegance to the dish by shaving truffle slices on top your dish should look something more like this:

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Bon apetit!

 

About the author

JimiStardom

My name is James welcome to my blog. I am a 23 year old self taught kitchen loiterer where i am most happiest. I was diagnosed with terminal HCC Liver Cancer October 2012 since then i have found much more time to experiment in the kitchen and develop my knowledge. Making cookery my number one release and hobby. On a lighter note, I have been in love with food since when I couldn't possibly remember, the story of me in my youth asking Father Christmas for cucumber sandwiches doesn't surprise anyone in the slightest. I enjoy cooking, eating out, entertaining, putting smiles on peoples faces when they take their first mouthful of my dish/force feeding them and talking about food, generally basing life around the next meal. I tend to get on tremendously well immediately with anyone who has a passion for food and life in general. In my blog i will add new tried and tested restaurants, recipes and much more. Aimed at anyone even if they have hardly ever picked up a skillet. I believe great things can be achieved using minimal ingredients, hence why my favourite food to cook and eat is Italian. Hoping to meet other food enthusiast bloggers and share my recipes with fellow foodies. Every little helps when it comes to cooking and choosing between a vast amount of eateries. Let's avoid the mediocre ones and promote the unpretentious hidden gems where the true greatness lies. I hope you find this page useful and any feedback would be fantastic. Enjoy! And of course, Bon Apetit!

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