Pasta with Creamy Parasol Mushrooms is a traditional British recipe for a classic dish of parasol mushrooms in a cream sauce served with tagliatelle pasta. The full recipe is presented here and I hope you enjoy this classic British version of: Pasta with Creamy Parasol Mushrooms.
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Ingredients:
200g tagliatelle pasta
4 parasol mushroom caps
1 tbsp butter
1 garlic clove, finely chopped
250ml single cream
1 tsp cornflour
salt and black pepper, to taste
olive oil
Method:
Cook the pasta as directed on the packet then drain, toss with the olive oil to coat and set aside. Wipe the mushrooms clean, remove and discard the stalks then chop roughly.
Add the butter to a pan and when melted add the garlic and fry gently for about 2 minutes. Now add the chopped parasol mushrooms and stir-fry until softened. Whisk the cornflour with 1 tbsp of the cream to form a slurry. Add the remaining cream into the pan then whisk in the cornflour slurry.
Bring to a simmer, add the pasta and cook for 2 minutes. Toss to combine and serve.
