Ingredients
- 5 g ( 1/8 oz) dried mushrooms, broken roughly
- 80 ml (2 1/2 fl oz/ 1/3 cup) olive oil
- 2 French shallots, chopped
- 750 g (1 lb 10 oz) mixed fresh mushrooms, such as Portobello, oyster, flat, button and swiss brown mushrooms, sliced 1 cm (1/2 inch) thick
- 3 garlic cloves, chopped
- 300 ml (10 1/2 fl oz) pouring (whipping) cream
- 1 tablespoon chopped tarragon, plus whole leaves, extra, to serve
- 400 g (14 oz) fresh fettuccine
Method
1. Place the dried mushrooms in a small bowl, pour 2 tablespoons boiling water over them and allow to stand for 15 minutes. Strain, reserving the soaking liquid.
2. Heat the oil in a large, deep frying pan, add the shallots and cook over low heat for about 2 minutes, until soft. Increase the heat to medium-high, add the fresh mushrooms and cook, stirring occasionally, for about 5 minutes, or until tender.
3. Add the garlic and rehydrated dried mushrooms and stir over medium heat for 1 minute. Stir in the cream and soaking liquid, bring to the boil, then simmer over medium heat for about 5 minutes, or until the cream has thickened slightly. Stir in the tarragon and season to taste with salt and freshly ground black pepper.
4. Meanwhile, cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente. Drain. Toss the pasta with half the mushroom sauce and serve topped with the remaining mushroom sauce and extra sprigs of tarragon.
