Mushroom Tagliatelle with Truffle Seaweed

Servings: 4

Norway is home to over one thousand different species of wild mushrooms, of which many are both edible and delicious. Our long and often wet summer days and mature forests create the perfect growing conditions for fungi, with foraging activities peaking around September. Chanterelles, winter chanterelles, hedgehog mushrooms, puffballs and penny buns are some of the most abundant and delicious species that grow in Lofoten, and they all make a fantastic addition to this dish. The mild flavour of the wild mushrooms is enhanced by a handful of dried mushrooms, and truffle seaweed, which has the mushroomy flavour of real truffles, and the flavour enhancing properties of seaweed.

Instructions:

  1. Rehydrate the dry mushrooms for 15 minutes in a bowl with hot water
  2. Fresh mushrooms: remove any dirt and cut them in smaller pieces. Add them to a dry pan over medium heat. Leave them there to "sweat" for 5 minutes. Add some oil in the pan, and fry the chopped shallot and garlic together with the mushrooms, until golden.
  3. After that, add the cream and let it cook for about 5 minutes.
  4. Stir the mushrooms from the water and add them to the cream. When it starts to simmer, add the truffle seaweed. Cook for a few minutes and then turn it off.
  5. Drain the pasta, retaining some of the cooking water. Add the cooked pasta to the cream sauce and stir to coat, adding a little pasta water at a time if the sauce is too thick.

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