Creamy and rich, this is silky tagliatelle is full of umami flavour. What's more - it's super simple to whip up!
2 cups of shiitake mushrooms, larger ones torn into smaller pieces
1 garlic clove, crushed
Small handful of thyme leaves, chopped
2 tbsps of white wine
3/4 cup of creme fraiche
6 cups of dried tagliatelle
Heat a drizzle of olive oil in a sauté pan and add the mushrooms with a sprinkle of salt. Gently cook over a medium heat for 5 minutes then add the garlic and thyme. Add the white wine and deglaze, scraping off any bits of mushrooms that have stuck to the bottom of the pan. Allow the wine to reduce for 1 minute then remove from the heat and add the creme fraiche.
Bring a large pan of water to the boil and salt generously. Cook the pasta according to the packet instructions. Reserve a ladles worth of the water leaving it to one side. Drain the pasta and return to the pan. Add the mushroom sauce and a little of the pasta water to the pasta and mix well. Add more of the water to loosen the sauce if required. Taste and season with salt and pepper as required before serving.