Creamy Garlic Mushroom Tagliatelle

Ingredients

• 500g mixed mushrooms, sliced
• 1 tbsp olive oil
• 25g butter
• 1 small shallot, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp fresh thyme leaves
• 75ml white wine
• 150ml double cream
• 350g tagliatelle
• 60g Parmesan, grated
• 15g fresh parsley, chopped
• ciabatta, to serve
• crisp green salad, to serve

Method

1. Bring a large pan of well-salted water to the boil and cook the tagliatelle until just al dente — it should still have a slight bite, as it will finish in the sauce. Reserve a mugful of pasta water before draining.
2. Heat the olive oil and butter in a wide frying pan over a medium-high heat and add the sliced mushrooms in a single layer. Cook without moving them too much so they develop a deep golden, slightly crisp edge, about 6–8 minutes.
3. Add the shallot, garlic and thyme and cook for 1–2 minutes until softened and fragrant, then pour in the white wine and let it reduce by half so the flavour concentrates and the mushrooms keep their bite.
4. Reduce the heat, stir in the double cream and simmer for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon — silky, not watery. Season with salt and plenty of black pepper.
5. Drain the tagliatelle and add it to the mushroom sauce, tossing gently over a medium heat so every strand is glossy. Loosen with a splash of the reserved pasta water if needed.
6. Serve straight away with a generous grate of Parmesan, a scatter of chopped parsley and a drizzle of extra virgin olive oil, with warm ciabatta and a crisp green salad alongside.