A delicious seasonal recipe, perfect for the sunny weather this weekend.
MUSHROOM & LEEK RAGU
INGREDIENTS (serves 4)
1 large leek
250g chestnut mushrooms
2 eggs
2 garlic cloves, minced
150ml white wine
400g tagliatelle
80ml double cream
2 tbsp salted butter
1 tbsp thyme
Parmesan, to serve
Fresh parsley, to serve
METHOD
To begin, heat 1 tbsp of butter in a frying pan on medium heat, together with the minced garlic and thyme for 30 seconds. Add the chopped mushrooms and fry for 5 minutes until they’re golden brown. Season with salt and pepper, then spoon onto a plate and set aside.
Cook the tagliatelle according to instructions.
Add another tbsp of butter to the pan and fry the chopped leeks over a low heat for 10 minutes until softened. Add the wine and leave until mostly evaporated.
Once the pasta is cooked, drain and add to the pan with the leeks. Add the mushrooms back into the pan as well as the double cream. Turn down the heat and season the pan well.
Take off the heat and plate up the pasta dish! Season with some fresh parsley, black pepper and parmesan!
Recipe by @justkatieskitchen 👩🏼🍳
