Ingredients
- 1 x 30g pack Merchant Gourmet Dried Porcini Mushrooms
- 30g plant-based butter
- 2 large leeks, dark green tops removed and washed
- 2 garlic cloves
- 1 large pack of chestnut mushrooms
- 400g tagliatelle
- 1 tbsp plain flour
- 100ml white wine
- Fresh tarragon
- Lemon zest
Instructions
- Boil water and pour over Dried Porcini Mushrooms just enough to cover, leave to soak
- In a wide frying pan, melt 30g of plant-based butter
- Slice the leeks then add to the butter to fry gently with a pinch of salt
- Once softened, add crushed garlic and sliced button mushrooms and fry until starting to brown
- Drain the soaked Porcini Mushrooms, keeping the soaking liquid
- Add the Porcini Mushrooms to the pan and fry gently
- Cook Tagliatelle as per packet instructions in salted water
- Sprinkle over the flour and stir through the vegetables, cooking out for 2 minutes
- Add 100ml of white wine and stir through then add the mushroom soaking liquid, being careful to leave any sediment behind
- Bring to the boil and simmer gently
- Drain the cooked tagliatelle and add straight to the pan with a splash of the pasta cooking water, mix until the pasta is well coated
- Serve and top with freshly chopped tarragon and a grating of lemon zest.
Good to know!
Top with plant-based parmesan for an extra creamy dish.
