Tagliatelle ai Funghi e….Buon Appetito

For the flavour of the month… the new month ahead….

Something simple…. something that will not take you long….

Here we are the perfect meal for a week night!


Tagliatelle ai Funghi


300g of a mixture of button mushrooms and large field mushrooms, roughly sliced

300g of thicken cream

100ml of marsala

3 garlic cloves finely chopped

A hand full of parsley, finely chopped

Parmesan for serving, salt and pepper



Place the butter and oil into a pan and add the  garlic.

Once the garlic is translucent, add the mushrooms.

Keep stirring the mushrooms and once most of the moisture has gone, add the marsala.

Let it evaporate for 3 minutes or so and add the cream.

Let  the cream absorb the flavours of the mushrooms for about 10 minutes.

Taste for salt and pepper.

In the meantime cook the pasta in boiling salted water until al dente.

Place some of the sauce in the bowl ready to start coating the pasta.

Add pasta gradually always tossing with the sauce.

Add a little sauce to garnish ( remember  pasta should never be swimming in the sauce)

Sprinkle some parmesan and parsley….

a glass of red wine….

Buon Appetito.