Wild Mushroom Tagliatelle with Truffle Burrata

I’m not gonna lie guys, I think this might be one of my favourite recipe I’ve made the past few months. It’s rich, creamy, and oh so mushroomy. If, like me, you are also a big truffle fan, you can add a drizzle of truffle oil, or take it one step further and top it with truffle burrata from Celino’s in Partick.

It is, quite possibly, one of my most indulgent recipes. In fact, just writing this makes me want to make it again right now. Let me know if you decide to make it – be sure to tag me in your photos @theglasgowdiet on Instagram!

Wild Mushroom Tagliatelle with Truffle Burrata

Ingredients (serves two)
20g dried porcini mushrooms
250ml chicken or vegetable stock
1 tbsp olive oil
100g chestnut mushrooms, sliced
1 garlic clove, crushed
100ml white wine
30g plain flour
250ml milk
1 tbsp double cream
175g tagliatelle
1 truffle (or normal) burrata – I get mine from Celino’s
Salt & pepper

Method
1. Start by placing your dried mushrooms in the hot chicken or vegetable stock and set aside to soak for 15 minutes. Drain the mushrooms over a bowl, saving the mushroomy stock for later.
2. Place a large, non-stick pan over a medium heat. Once hot, add your olive oil, then tip in the drained porcini mushrooms, followed by your chestnut mushrooms and crushed garlic. Cook for a few minutes until the mushrooms and garlic are soft. Meanwhile, put a large pot of salted water on to boil and cook your pasta for 1-2 minutes less than packet instructions.
3. Next, pour in the white wine, turn the heat up a little and bubble until most of the liquid has reduced, then add the plain flour and cook to form a paste. It’ll turn into a mushroomy sludge – you can add a little extra wine or olive oil if it looks a bit dry. When there are no white patches of flour and it looks like a paste, add your reserved mushroomy stock to the pan. Cook for a few minutes (it will still be a big thick sludge, you can skip to a whisk if you have one to keep the sauce smooth).
4. Start adding your milk, a little at a time, to your mushroom sauce, whisking constantly to make sure the sauce is nice and smooth. Once all the milk has been incorporated and you have a nice thick, creamy sauce, take it off the heat. Add your double cream and the drained, cooked pasta. Taste the sauce and add salt and pepper to your taste. If it’s a little too thick for you, add a bit of the pasta water.
5. Pile into bowls and top with your burrata, and for a bit of extra indulgence, a drizzle of truffle or extra virgin olive oil, if you have it.

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