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Mrs Bells Blue Wild Mushroom Tagliatelle

Mrs Bells Blue Wild Mushroom Tagliatelle

  • Instructions
  • Ingredients
  • 1. For the mushroom sauce, pick through the mushrooms making sure they are clean. 
    2. Now slice them into halves, quarters or eights, leaving the stalks attached. 
    3. Heat half the butter in a large sauté pan, add the garlic and cook for 2 minutes without allowing it to colour. 
    4. Add the chopped chestnuts and mushrooms and cook for 3-5 minutes. 
    5. Add the wine and let the alcohol evaporate. 
    6. Add the cream and diced Mrs Bells Blue cheese and bring to the boil. 
    7. Season and take off the heat. 
    8. For the pasta, bring a large pan of salted water to the boil. 
    9. Add the pasta and cook for a couple of minutes until al dente (checking after a minute). 
    10. Drain well. 
    11. Add the pasta to the pan containing the mushrooms and toss together, stirring in the rest of the butter, chopped parsley and chives. 
    12. Sprinkle with parmesan and serve.
  • 100g Mrs Bells Blue cheese, diced
    500g fresh pasta
    300g wild mushrooms
    100g butter, diced
    2 garlic cloves
    1 glass white wine
    Handful of chopped parsley
    Handful of chives
    30g parmesan shavings
    150ml double cream
    100g chestnuts, chopped


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