Tagliatelle With Mushroom Escargot Cream Sauce Food

CREAMY TAGLIATELLE AND MUSHROOMS

Steps:

• Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
• Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
• Add the mushrooms and cook until soft. Season well with salt and pepper.
• Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
• Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.

TAGLIATELLE WITH MUSHROOM CREAM SAUCE

Steps:

• Cook the pasta in boiling salted water until al dente.
• Clean the mushrooms, wipe with a paper towel and cut into slices. Peel the shallot and garlic, and finely chop. Heat the oil in a pan and sweat the shallots and garlic until translucent. Add the mushrooms and cook until the liquid released from the mushrooms has evaporated. Add in the cream and herbs, and simmer for 5 minutes. Season to taste with salt and pepper.
• Drain the pasta, and divide into bowls. Top with the mushroom sauce, and serve immediately.

TAGLIATELLE WITH MUSHROOM ESCARGOT CREAM SAUCE

Steps:

• Drain the mushrooms and roughly chop
• In saucepan heat 1 tbsp butter and saute garlic and shallot until fragrant.
• Add cream and mushrooms and if using frozen peas, add them now too.
• Simmer for several minutes until cream begins to thicken.
• Stir in tarragon, parsley and drained snails and if using canned peas now is the time to add.
• Add the remaining tbsp butter and stir to heat through.
• Serve over pasta.

TAGLIATELLE WITH MUSHROOM, BACON & WALNUT SAUCE

Steps:

• Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, then drain.
• Meanwhile, melt the butter in a deep frypan (skillet) over medium heat.
• Add bacon and cook until beginning to crisp.
• Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes.
• Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts.
• Add the drained pasta and parsley to the sauce, tossing together until heated through.
• Divide among serving bowls, then sprinkle with remaining nuts and extra cheese.

CREAM OF MUSHROOM & ESCARGOT SOUP

Steps:

• Combine mushrooms, onion, chicken stock and simmer 20 minutes.
• In another pot, melt 4 Tbs butter at medium heat, stir in flour.
• Add milk and cream, cook stirring constantly until thickened and smooth.
• Add salt and pepper to taste.
• Stir mushroom-chicken stock mixture into sauce.
• Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
• Add to soup with wine.