"You have managed to rekindle my love of cooking & the joy of preparing food for all to enjoy! Learning how to prepare & present food that looks fantastic and tasted even better - and is still hot! Thanks for your patience and support on the food journey - I'll be back for the advanced course!"

Pat & Linda Brown
September 2007

Walnut Grove Recipes

Wild Mushroom Tagliatelle

Serves 2

  • 200g wild mushrooms
  • 3 small onions
  • 1 sprig of fresh thyme
  • 2 cloves garlic
  • 25g butter
  • 100 ml vegetable stock
  • 100ml white wine
  • 250ml double cream
  • 400g fresh tagliatelli


1. In a heavy based saucepan gently sauté the finely chopped onions, garlic and thyme until they are soft but not colored.

2. Deglaze the pan by adding the white wine and reduce to a syrup, then add the chicken stock and reduce by half. Add the cream, bring to the boil and allow to simmer for one minute.

3. Heat a frying pan and sauté the wild mushrooms until just cooked, then add the mushrooms to the sauce.

4. Cook pasta in a large saucepan full of boiling salted water until it is al dente, drain and add to the sauce.

5. Transfer the pasta to a serving bowl, and using a carving fork, form a spiral with the tagliatelli.

6. Spoon any remaining sauce over the tagliatelli, grate a little parmesan cheese over the pasta and garnish with fresh herbs.

Serving Suggestions

This dish can be served either as a starter or a main course, and is also great for lunch.

Advanced Preparation

This is best made when you are going to eat it. However the mushrooms can be cleaned in advance.

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