Burrata Topped Triple Mushroom Tagliatelle
with Creamy Black Garlic Sauce, Garlic Bread and Salad
- Cereals containing gluten
- Egg
- Wheat
- Sulphites
- Milk
- Crustaceans
- Fish
- Milk
- Molluscs
- Nuts
- Soya
- Walnuts
- Mustard
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Wheat
Our Burrata Topped Triple Mushroom Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
Portobello Mushrooms
125 grams
White Shimeji
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
1 unit(s)
Garlic Baguette
(Contains: Wheat, Cereals containing gluten)
80 grams
Sliced Mushrooms
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May contain traces of: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
35 grams
Caramelised Onion Paste
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Black Garlic Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
125 grams
Burrata
(Contains: Milk)
40 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Thinly slice the portobello mushrooms.
Use a sharp kitchen knife to remove the base of the cluster on your shimeji mushrooms. Discard the base. Separate the shimeji mushroom stems with your fingers.
Pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.
When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Place the garlic baguettes on a medium baking tray. When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
Pop a large frying pan on medium-high heat and add a knob of butter (or a drizzle of oil if you don't have any butter). Allow to melt and then add the shimeji mushrooms.
Season with salt and pepper and stir fry until browned, 3-5 mins. Transfer the shimeji mushrooms to a bowl and set aside.
Add an extra knob of butter or drizzle of oil to the (now empty) frying pan.
Add the sliced mushrooms and portobello mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 6-8 mins.
Add the water for the sauce (see pantry for amount), white wine stock powder, caramelised onion paste and creme fraiche to the mushrooms.
Bring to the boil, then simmer gently until the sauce has thickened slightly, 2-3 mins.
Once the sauce has thickened, add the cooked tagliatelle, black garlic paste and grated hard Italian style cheese. Toss the pasta and sauce together until evenly coated.
Taste the sauce and season with a pinch of salt and pepper if needed. Add a splash of water if it's a little too thick.
Once everything's ready, drain the burrata, then carefully halve it.
Share the pasta and sauce between your bowls. Top with the burrata and the shimeji mushrooms.
Add the rocket to a serving bowl and drizzle over the balsamic glaze.
Serve with the salad and garlic bread on the side.
