Creamy mushroom egg yolk pasta
Adding an egg yolk to the centre of this rich mushroom pasta makes the most luxurious, silky sauce you could imagine – and stirring it in at the table feels oh-so sophisticated. Give it a go for someone you want to impress or just treat to a wonderful meal.
Cooking fresh mushrooms in a dry frying pan allows them to cook down and start to crisp but retain enough moisture to remain bouncy and juicy without absorbing too much oil. Try it in any dish that requires fried mushrooms.
If you’re a mushroom fan, you’ll find over 100 mushroom-centred recipe ideas here.
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Ingredients
- 15g dried porcini mushrooms
- 300g mixed fresh mushrooms, halved or quartered if large
- 150g dried pappardelle
- 15g salted butter
- 1 large garlic clove, finely chopped
- 100g crème fraîche
- 2 medium free-range egg yolks (see Before You Start)
- Small handful chives, finely chopped
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Method
- Bring a large pan of salted water to the boil. Put the porcini in a small bowl and cover with 50ml just-boiled water from the kettle. Set aside to soak for
10 minutes. Meanwhile, heat a large, dry frying pan over a high heat. Add the fresh mushrooms in a single layer (you’ll probably need to do this in 2 batches), cook for a few minutes, then turn and cook for few minutes more until golden-brown and the moisture has evaporated (see Be A Better Cook). Tip onto a plate. - While the fresh mushrooms cook, add the pasta to the boiling water and cook for 1-2 minutes less than the packet instructions.
- Return the cooked mushrooms to the pan over a medium heat and stir in the butter and garlic. Cook for a minute, stirring, tip in the porcini mushrooms and liquid, then stir in the crème fraîche.
- Drain the pasta, reserving a cupful of pasta water, then tip the tagliatelle into the mushroom pan. Stir quickly to combine and coat the pasta, adding splashes of the cooking water as needed to help create a smooth rather than claggy sauce. Season to taste with salt and pepper, then divide between 2 plates. Carefully top each one with an intact egg yolk and some chives. Serve straightaway so the yolk can be stirred into the hot pasta and sauce.
Nutrition
- 623kcals Calories
- 34g (19g saturated) Fat
- 19g Protein
- 60g (3.9g sugars) Carbs
- 5.6g Fibre
- 0.2g Salt
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