Our local farm shop had a box of flat mushrooms (1.8kg) for £2.99 this week, so I’ve been inspired to use them in several recipes and this has been one of the favourites! The truffle oil sounds a bit extravagant but it was already in the cupboard and just adds an extra dimension of flavour that really compliments the mushrooms but could easily be substituted for olive oil. These open, flat mushrooms are so full of flavour compared to the button mushrooms we usually buy and when combined with garlic and thyme they really make an excellent meat replacement! The best thing about this recipe is that it will work with any amount of ingredients, just chuck in the amount you have and add a bit more pasta to bulk it out, where necessary! It’s a great recipe if you are on a budget. We have a herb basket where we grow our own thyme, though it can be a bit woody at this time of year so may be worth having a plant indoors for new, more delicate shoots. Dried thyme will also work in this recipe, just add it when you add the mushrooms so that it has time to soften and release it’s flavour.
- 1 small onion, diced
- 2 large cloves of garlic, crushed
- Approx 100g mushrooms/ person, chopped into chunks
- 25g (large knob) butter or butter alternative
- Bunch of fresh thyme, chopped with any woody stalks removed or 2tsp dried thyme
- 2-3 nests of dry tagliatelle pasta per child (4/ adult), gluten free if needed
- Glug of truffle infused olive oil or plain olive oil
- Parmesan cheese, grated to sprinkle on top
- Get a large pan of water going on the hob, as soon as it comes to boil, add the tagliatelle pasta (I usually time for 2 minutes less than the packet dictates as we like it firm)
- In a large frying pan, sweat off the onion for a few minutes in a little oil, until translucent
- Add the garlic and stir around for a minute so it doesn’t burn
- Add the mushrooms along with the butter (and dried thyme if using) and allow to cook on a low heat for around 8 minutes until softened
- Drain the pasta and stir through the glug of truffle infused olive oil (or plain olive oil)
- Stir the chopped thyme through the mushrooms and then add to the pasta and combine
- If you are like J and NEED MEAT, bacon could be added (fry off first)!! He’s also used gluten free spaghetti here instead of tagliatelle– just what we had in the cupboard- such a versatile recipe!
- Serve with a sprinkle of parmesan and a fresh sprig of thyme
Enjoy your Mushroom & Thyme Tagliatelle!!
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