Cold enough for hearty dishes some days, warm enough for light! This change-of-season-weather can really make mealtimes confusing. But perfect for the changeover is Mushrooms with Tagliatelle and white pepper… click here! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #NoMeatMeals #BringOnSpring #couscoustime #bigbrownmushrooms



Mushrooms with Tagliatelle and White Pepper

Serves 4



400 g fresh tagliatelle

250 ml (1 cup) grated Parmesan cheese

62,5 ml (1/4 cup) olive oil

5 ml (1 teaspoon) white pepper

250 gm white mushrooms

chopped flat leaved parsley



  1. Boil the tagliatelle in plenty of salted boiling water until al dente. Drain and reserve some of the cooking liquid.
  2. Wipe the mushrooms clean and cut into thick slices. Heat 30 ml of the olive oil in a large saucepan and cook the mushrooms over high heat until nicely browned. Set aside
  3. Place the cheese in a big mixing bowl and add the remaining olive oil and white pepper. Mix to a creamy paste adding a ladle or two of the cooking liquid.
  4. Add the drained tagliatelle to the cheese paste and toss well. Add the mushrooms and mix well.
  5. Serve immediately, sprinkled with the parsley.