The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tagliatelle with mushrooms


You'll need

50 gm dried porcini mushrooms 50 gm mixed dried mushrooms 2 tbsp extra-virgin olive oil 4 golden shallots, thickly sliced 4 cloves garlic, thinly sliced 50 gm chestnut mushrooms, large caps halved 50 gm pine or shiitake mushrooms, thinly sliced ¼ cup (loosely packed) thyme leaves 250 ml (1 cup) chicken stock 400 gm dried tagliatelle 250 gm mascarpone 1 cup (loosely packed) flat-leaf parsley, coarsely chopped, to serve To serve: finely grated parmesan

Method

  • 01
  • Soak dried mushrooms in warm water for 20 minutes. Drain, reserving 1 cup of liquid. Strain reserved liquid through a fine sieve.
  • 02
  • Heat olive oil in a frying pan over medium heat, cook shallots and garlic for 3 minutes or until soft. Add soaked mushrooms, chestnuts, pine mushrooms and thyme to shallot mixture, sauté for 20 minutes or until mushrooms are golden. Add stock and reserved liquid, bring to the boil, reduce heat and simmer for 20 minutes or until liquid is almost reduced. Season to taste with sea salt and freshly ground black pepper.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add mushroom mixture, mascarpone and parsley and toss to combine. Serve immediately with parmesan.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

May 2007

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×