Recipe Inspiration

Ingredients...

1.5kg flat mushrooms sliced

500g chestnut mushrooms sliced

2 onions finely chopped

6 garlic cloves crushed

900g dried/2kg fresh tagliatelle

250g baby spinach

4 egg yolks beaten

320g Essential Cuisine Wild Mushroom Sauce Base

1840ml water

160ml double cream

Method...

1. Mix the Essential Cuisine Wild Mushroom Sauce Base with the water. Bring to the boil whisking constantly. Simmer for 2-3 minutes. Whisk in the double cream and return to the boil. Remove from the heat

2. Sweat the onion and the garlic in a little oil. Add the mushrooms and fry until golden brown. Add the spinach and wilt

3. Cook the pasta in boiling water until “al dente” or just cooked, strain and mix into the mushrooms and spinach

4. Add the Essential Cuisine Wild Mushroom Sauce Base and return to a simmer

5. Quickly mix in the beaten egg yolks to avoid them scrambling

6. Serve on a warm plate

Chefs Tip

Try sprinkling with pine nuts or using wild mushrooms instead!