Ingredients
- 15 g (½ oz) dried porcini mushrooms
- 30 g (1 oz) butter
- 250 g (9 oz) swiss brown mushrooms, sliced
- 150 g (5½ oz) shiitake mushrooms, sliced
- 3 bulb spring onions (scallions), sliced
- 2 garlic cloves, crushed
- 125 ml (4 fl oz/½ cup) dry white wine
- ½ teaspoon saffron threads
- ¼ teaspoon cayenne pepper
- 300 ml (10½ fl oz) thick (double/heavy) cream
- 400 g (14 oz) fresh tagliatelle
- 2 tablespoons roughly snipped chives
- grated parmesan cheese, to serve
Method
1. Soak the porcini mushrooms in 3 tablespoons of water for 30 minutes. Remove from the liquid and slice, reserving the liquid.
2. In a large heavy-based frying pan, melt the butter over medium heat until foaming, then add all the mushrooms, spring onions and garlic, stirring, for 5 minutes. Add the white wine, reserved mushroom liquid, saffron threads, cayenne pepper and cream. Reduce the heat to low and simmer for 7 minutes, or until the sauce thickens slightly, stirring occasionally. Season to taste.
3. In a large saucepan, bring salted water to the boil and cook the pasta for 5–6 minutes, or until al dente. Strain the pasta in a colander.
4. Toss the pasta through the sauce and serve in bowls. Sprinkle each bowl with chopped chives and ground pepper. Serve with parmesan cheese.
