Dill & Mushroom Tagliatelle


1 ¼ cups dill

1 ¼ cups grated parmesan

1 cup heavy cream

200g king oyster mushrooms

150g small brown mushrooms

200g chanterelles or other wild mushrooms

2 tbsp butter

3 tbsp olive oil

250g tagliatelle or fettuccine

1 lemon

Salt & pepper

1 cup white wine

2 garlic cloves


Slice the oyster mushrooms into pieces about 3mm thick. Clean and trim the other mushrooms. Melt the butter in the oil in the wok over moderate heat. Saute and cook the mushrooms for about 10 minutes until tender and slightly golden, adding in salt and pepper to taste.

 Bring a deep pot of water to a boil, salt generously, then add the pasta and let it cook till al dente. Whilst the water is boiling and pasta is cooking, add in the wine to the mushrooms and saute for another few minutes. Once reduced, add in the cream, parmesan, dill and garlic and continue to reduce and saute. Reserve a portion of the parmesan and dill for serving.

Once the pasta is al dente, add the pasta to the wok with a few spoonfuls of pasta water and continue to stir until reduced. Add a large squeeze of lemon to the pasta and top with parmesan and dill. Enjoy x