"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
Walnut Grove Recipes
Wild Mushroom Tagliatelle
- 200g wild mushrooms
- 3 small onions
- 1 sprig of fresh thyme
- 2 cloves garlic
- 25g butter
- 100 ml chicken stock
- 100ml white wine
- 250ml double cream
- 200g 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.
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
This dish can be served either as a starter or a main course,
and is also great for lunch.
This is best made when you are going to eat it.
However the mushrooms can be cleaned in advance.
Walnut Grove cookery courses - a dream vacation
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Experience the reality of gourmet cooking yourself.
There is only one way to learn and that is to do it! Top chefs, luxury
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Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavors and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
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