Oyster Mushroom & Courgette Tagliatelle - VO
This is a rich creamy pasta with a subtle mushroom flavour enlivened with the anise flavour from the tarragon.
Serves: 4
Dietary: Vegan Option*
Ingredients
- 1 medium onion, sliced
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 125g oyster mushrooms, shredded
- 125g chestnut mushrooms, quartered
- 2 small courgettes cut in half moons
- 100ml dry white wine
- 1 tablespoon shoyu
- 125g single cream (*or soya cream)
- salt & lots of freshly ground black pepper
- small handful fresh tarragon, chopped
- 75g to 100g tagliatelle per serving
Method
- Fry the onion in the olive oil until golden. Add the garlic & stir-fry for a couple of minutes.
- Add the mushrooms & courgettes & stir-fry for a couple more minutes.
- Pour in the wine & shoyu & simmer until the courgettes are just cooked.
- Stir in the cream, season to taste & add as much tarragon as you like.
- Cook the tagliatelle according to instructions on the packet.
- In a large saucepan heat the sauce & stir in the cooked tagliatelle a little at a time, until the proportions of pasta to sauce look right. Serve at once with a green leaf salad.
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