Recipe: Lisa Faulkner’s Wild Mushroom Tagliatelle with Garlic & Herb Sauce

Although I missed Mrs M’s linky this week, I am combatting the the hideously unhealthy and money-sapping summer holidays by properly shopping and meal planning again. The main reason that fell down before was that my repertoire is not especially lengthy and the same old food got a bit boring after a while. But I have been scouring my recipe books and file of clippings from various Supermarket magazines to come up with something new.

faulknerI was helped out this week as I’ve been sent a new collection of recipes devised by Lisa Faulkner, actress and Celebrity Masterchef winner, for Boursin.

Lisa (whose cook book I actually adore) has used the indulgent cheese to create quick and easy recipes that are suitable for busy mums like me and, although I hope to try them all at some point, the one we’ve already tried was pretty tasty too.

Wild Mushroom Tagliatelle with Garlic & Herb Sauce
Serves: 4
Preparation time: 10 minutes plus marinating
Cooking time: 25 minutes

Ingredients:
50g dried porcini mushrooms
1 tbsp olive oil
2 cloves of garlic, finely chopped
200g chestnut mushrooms, chopped
Salt and freshly ground black pepper
150g tagliatelle
100g Boursin Garlic & Herb Cheese or Garlic & Herb Minis Truffle oil, to taste
Fresh snipped chives, to garnish

Method
1. Place the porcini mushrooms in a large bowl, cover with 500ml boiling water and leave for at least 20 minutes to soften and puff up
2. Drain porcini mushrooms over a large pan, to catch the mushroom liquid. Chop the porcini and add to pan with the olive oil, garlic and chestnut mushrooms. Bring to the boil and simmer for about 15 minutes, until reduced
3. Meanwhile bring a large pan of water to the boil, adding a pinch of salt and cook the tagliatelle following packet instructions. Drain
4. Stir the Boursin Garlic & Herb cheese into the mushrooms, bring back to the boil and simmer until reduced and thickened. Season with salt and pepper to taste and stir through a few drops of truffle oil. Toss in the drained pasta and serve immediately garnished with fresh snipped chives

My stab at it turned out like this:

IMAG0839

I have to admit to being a little unwilling to buy a bottle of truffle oil just to try this recipe, so I left it out, but other than that I found the recipe straightforward, easy to manage with the kids hanging about and a pretty tasty addition to our weekly menu. I was sent several flavours of Boursin to try, including the Black Pepper flavour and I’ve already used that this week to make a similar dish, but a bit more like a carbonara and that was delicious too.

So, we’re on the road to meal-planning success – I’ll be joining in the linky every Monday and, hopefully, saving some money!

Boursin is available in a range of flavours, including Garlic and Herb, Black Pepper and Tomato and Chive. See the Boursin website for more information.

Note: I was sent samples of Boursin to try but all opinions are, as always, my own.

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