Ingredients
1oz / 25g ceps (wild mushrooms)
2oz / 50g butter or margarine
1tbsp olive oil
6 shallots or 1 medium onion, peeled and chopped
2 cloves garlic, crushed
6oz / 175g field mushrooms, wiped and finely chopped
1lb / 450g broccoli, divided into small florets
juice of half a lemon
1lb / 450g fresh wholemeal tagliatelle
salt and pepper
grated vegetarian Parmesan cheese
Method
1. Wash the ceps thoroughly in cold running water.
Put them in a small bowl and cover with hot water; leave for 15 minutes. 2. Heat the butter and oil and gently fry the shallots and garlic until
quite soft.
Add the chopped fresh mushrooms and cook for a further 5 minutes.
3. Drain the ceps, reserving the soaking liquid.
Chop finely then add to the fresh mushroom mixture with 4tbsp soaking
liquid and continue to cook over a low heat.
4. Steam the broccoli florets in a separate pan for 3-4 minutes until
they are tender but still crunchy.
Drain and mix with the mushroom mixture. Add the lemon juice and season well.
5. In a large pan of boiling salted water, cook the fresh pasta for
three minutes until just tender.
Drain and quickly mix into the sauté.
Serve immediately. Hand round the Parmesan separately.
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