Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Tagliatelle with field mushrooms, lemon and tarragon recipe

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Ready in 30 minutes

8-10 large black field, parasol or portabella mushrooms
2 tbsp olive oil
2 garlic cloves, finely sliced
1/2 tsp salt
500g fresh egg tagliatelle
Finely grated zest and juice of 1 unwaxed lemon
2 tbsp butter
50g freshly grated vegetarian Parmesan
Fresh tarragon leaves, to garnish

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1. Put a large saucepan of water on to boil, ready for the pasta. Clean the mushrooms (with kitchen towel or a pastry brush, not under the tap) and slice as finely as possible.
2. Heat the oil in a large saucepan over a medium-low heat. Add the garlic and fry gently. As soon as it starts to become transparent and tender – about 1 minute – add the mushrooms and salt. Stir gently once, then cover and simmer for 10-15 minutes. Season to taste with freshly ground black pepper.
3. Meanwhile, cook the pasta in the boiling water for 2-3 minutes or until al dente. Drain briefly and quickly return to the saucepan. Fold the lemon zest and juice into the pasta with the butter, mushrooms and their juices. Check the seasoning. Fold in the Parmesan, garnish with tarragon and serve immediately.

Nutritional info

Per serving: 603kcals, 17.9g fat (7.5g saturated), 20.8g protein, 95.8g carbs, 3.2g sugar, 1g salt

Wine Recommendation

Wine note: All you need here is a simple, fresh Italian white (like Soave or Frascati), served well chilled.

Tagliatelle with field mushrooms, lemon and tarragon recipe

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Tagliatelle with field mushrooms, lemon and tarragon recipe

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Quick lamb dishes

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debraashton | October 25

Had this at a friend's house last night. It was quick and easy and the flavours worked wonderfully. Great pasta dish!

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