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Mushroom Tagliatelle with Truffle Seaweed

Truffle Tagliatelle
Norway is home to over one thousand different species of wild mushrooms, of which between 98 and 99% are perfectly 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.
This recipe serves 4


350 gr tagliatelle
400ml single cream
1 shallot, diced
3 cloves of garlic, minced
1 1/2 tsp dry truffle seaweed
1 handful of dried mushrooms (shitake or porcini)
300g wild mushrooms
Salt and pepper


Rehydrate the mushrooms for 15 minutes in a bowl with hot water
Meanwhile, brown the chopped shallot in a pan with some oil and the garlic for 5 minutes.
After that, add the cream and let it cook for about 5 minutes.
Stir the mushrooms from the water and add them to the cream. When it starts to simmer, the add the truffle seaweed. Cook for a few minutes and then turn it off.
 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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