Porcini Tagliatelle with Pine Nuts

Recipe from the new cookbook, Gordon Ramsay Quick & Delicious

 

Serves 2

1/2 ounce dried porcini mushrooms

7 ounces tagliatelle

1/4 cup pine nuts

1 tablespoon olive oil

4 tablespoons butter

1 shallot, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1/2 cup dry white wine

7 ounces fresh mushrooms, ideally porcini or wild mushrooms, thinly sliced

2 tablespoons finely chopped tarragon

1 ounce Parmesan cheese, finely grated, plus extra to serve

1 tablespoon flat-leaf parsley, roughly chopped

3 tablespoons crème fraîche

Sea salt and freshly ground black pepper

 

You can use any variety of mushrooms for this sauce, as each type will bring something different to the finished dish. Try a wild mushroom mixture, or use fresh porcini when they are in season during the autumn. Always include the dried porcini, though—rehydrating them in boiling water creates an instant mushroom stock that is packed with flavor and gives the sauce a real boost.

 

  1. 1. Bring a kettle of water to a boil. Put the dried porcini into a small, heatproof bowl and add enough boiling water to cover them. Cover with plastic wrap and set aside.

2. Pour the remaining boiling water into a saucepan, add some salt, and return to a boil. Add the pasta and cook for 7–10 minutes, until al dente.

3. Meanwhile, put the pine nuts into a dry frying pan and place over medium heat, shaking the pan until they are lightly toasted. Set aside until needed.

4. Put the olive oil and half the butter into a sauté pan and place over low heat. When the butter has melted, add the shallot and cook gently for 2–3 minutes. Add the garlic and cook gently for another 2 minutes.

5. Increase the heat to high, add the white wine, and let it reduce by half.

6. Strain the liquid from the soaked porcini directly into the pan, then roughly chop the hydrated mushrooms and add them too. When the liquid has reduced by half, add the fresh mushrooms and tarragon and stir well until the mushrooms have softened.

7. Drain the pasta, reserving the water. Add the pasta to the mushroom mixture, then stir in the Parmesan, parsley, and remaining butter, plus some of the reserved water, if needed.

8. Season the pasta to taste, stir in the crème fraîche, and serve in bowls, sprinkled with extra Parmesan and the pine nuts.