Place the dried mushrooms in a saucepan and soak for at least 1 hour. Then place the pan over a medium-high heat and bring to the boil and reduce by half.
Prepare the fresh wild mushrooms by trimming off any damaged bits and rinsing the mushrooms under cold water.
Peel the shallot and the garlic. Dice the shallot and finely chop the garlic. Sweat the shallots in the butter for 5 minutes until soft. Add the garlic and the thyme and cook for a further minute. Add the wine to the pan and reduce to 25ml. Then add the dried mushrooms in their reduced stock and reduce to 50ml. Add the double cream to the pan and bring to the boil. Remove from the heat and season with salt and pepper and the truffle oil, to taste.
Pass this sauce through a sieve to remove the mushrooms and shallots then set aside.
Saute the fresh mushrooms with olive oil until golden brown. Season with salt and pepper.
Cook the fresh tagliatelle in salted boiling water. Drain once tender.
Use a hand blender to foam your sauce just before serving. Serve the pasta on large dinner plates or in deep soup plates. Top with some of the fresh mushrooms and pour the sauce over the dish. Garnish the plate with a little extra truffle oil and serve.
«Use mixed fresh wild mushrooms in this recipe, they will give a very rich and deep flavour to the dish.»