A cream sauce of wild mushrooms, using fresh and dried, flavoured with truffle oil.
Place the dried mushrooms and water in a saucepan and soak for 30 minutes. Then place the pan over a medium-high heat and bring to the boil, reduce by half.
Prepare the fresh wild mushrooms by trimming the stem and cutting or tearing where needed.
Peel and dice the shallot and 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, pepper and the truffle oil.
Pass this sauce through a sieve to remove the mushrooms and shallots then set aside.
Saute the fresh mushrooms with 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 plate 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 some shaved parmesan.
«Roasted chestnuts are a great addition to this dish to make it a little more seasonal.»