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Porcini Mushroom Tagliatelle
Porcini Mushroom Tagliatelle

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Have a shot at eating almonds if you do not suffer from nut allergies. Almonds offer a multitude of health advantages and are an excellent choice when you really need a shot of energy. These kinds of nuts possess plenty of vitamins E, B2, and manganese. Almonds, like turkey, contain the enzyme tryptophan which can often allow you to be sleepy. Nevertheless, you will not need a nap after eating and enjoying almonds. These nuts unwind the muscles and provide a general sense of peace. Almonds typically provide a general increased a feeling of well-being.

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We hope you got insight from reading it, now let’s go back to porcini mushroom tagliatelle recipe. You can cook porcini mushroom tagliatelle using 17 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to prepare Porcini Mushroom Tagliatelle:
  1. Take Sauce
  2. Use 20 grams dried porcini mushrooms
  3. Get pinch black pepper
  4. Provide pinch salt
  5. Take 40 ml double cream
  6. Prepare 1 can chopped tomatoes
  7. Take 100 grams mushrooms
  8. Use 1 clove garlic
  9. Prepare 2 tsp thyme
  10. Get 2 tbsp olive oil
  11. You need 200 ml hot water
  12. Use 3 slice smoked streaky bacon
  13. Use Tagliatelle
  14. Get 100 grams 00 pasta flour
  15. Use 60 grams semolina
  16. You need 1 eggs
  17. Provide 2 egg yolks
Instructions to make Porcini Mushroom Tagliatelle:
  1. Soak the porcini mushrooms in hot water. Boiling is ok but slightly cooler is better.
  2. Mix together the pasta ingredients in a bowl with your hand until a dough is formed.
  3. Knead for a few minutes until approaching smooth. Better to be quick and not knead enough than to let dough dry out.
  4. Wrap dough in clingfilm and set aside for at least 15 mins. 30 is better.
  5. Place a large pan of salted water on the heat to boil for the pasta
  6. Heat a griddle or tepan to medium/low heat
  7. Slice the fresh mushrooms and place on the griddle to slowly dry and colour. No oil.
  8. Roll out and cut the pasta to the desired shape. Tagliatelle recommended
  9. Add the olive oil to a large frying pan, ideally high sided
  10. Fry the bacon over a medium/high heat until crisp and bacon fat is released
  11. Slice the garlic and add to the pan with the thyme
  12. Add the porcini mushrooms- chop them first if they are not already small
  13. Add the griddled mushrolms
  14. Add most of the porcini soaking water (don't add all as the last bit may be gritty)
  15. Allow the water to come to a simmer
  16. Blitz the tomatoes in a blender and add to the pan
  17. Bring the sauce to the boil, reduce heat to medium and add the cream to the centre. Do not stir. See pic
  18. When the cream in the centre is bubbling, the sauce is cooked and can be stirred
  19. Cook the pasta for 2 mins or until floating on the surface. Add to the sauce and toss together and serve

Drain the soaked mushrooms, reserving the liquid. Add the mushrooms to the pan and then gradually add. This tagliatelle with mushrooms is a great, quick dish to make on a busy weeknight. If you're serving to kids, you can substitute the wine with vegetable stock. Chef Theo Randall you how to cook a beautiful tagliatelle with porcini mushrooms.

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