Homemade recipe – creamy tarragon mushroom pasta

This recipe serves 2-3 people. Please note that this is dependent on how hungry you are.

You will need:

2 tablespoons of salted butter
Extra virgin olive oil, a splash
3 cloves of garlic (or 1 large clove), crushed
1 shallot, finely chopped
A small handful or fresh parsley, roughly chopped
A small bunch of fresh tarragon (about 5 grams), finely chopped
400g fresh mushrooms, I used chestnut and closed-cup, roughly sliced
10 grams of dried porcini mushrooms (I like Waitrose’s dried mushrooms)
10 grams of dried wild mushrooms, soaked in 100ml of boiling water (or just enough to cover the mushrooms) for 15 minutes (don’t discard the water)
200ml of creme fraiche (or more if you like it extra creamy)
Dried chilli flakes, a pinch
White wine, a glug or 3 tablespoons (I used Sainsbury’s Languedoc white wine)
300g of large ridged pasta tubes (I use Waitrose Paccheri Rigati)
Salt and cracked black pepper to taste
White truffle oil (optional, to drizzle on top)


Step 1: Soak the dried mushrooms in a bowl of 100ml of boiling water, or enough to just cover the mushrooms, for 15 minutes whilst you chop the veg and herbs.

Step 2: Cook the pasta in a pinch of salt and the extra virgin olive oil until al dente (between 1 and 2 minutes before the time stated on the package)

Step 3: Heat the butter in a non-stick frying pan, check the butter is hot by adding a small piece of the chopped shallot and see if it starts to fizzle. Add the shallot and stir for 2-3 minutes before adding the crushed garlic. Season with salt and pepper.

Step 4: Add the fresh mushrooms and the dried mushrooms, remembering to reserve the water. Fry the mushrooms with the garlic and shallot for about 6 minutes before adding the chilli, a glug of white wine and half of the dried mushroom water.

Step 5: Let the liquid from the pan evaporate before adding the tarragon and 75% of the fresh parsley. Stir in the herbs before adding the creme fraiche right at the end. Serve the pasta with the sauce on top and sprinkle with the remaining fresh parsley, season with cracked black pepper and the white truffle oil (if using).

Got some leftover sauce or mushrooms? This recipe also makes a perfect brunch, try serving the sauce on soft and spongy sourdough bread.

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