| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg2, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
oz |
Ceps; (wild mushrooms) |
| 2 |
oz |
Butter or margarine |
| 1 |
tb |
Olive oil |
| 6 |
|
Shallots or 1 medium onion; peeled and chopped |
| 2 |
|
Cloves garlic; crushed |
| 6 |
oz |
Field mushrooms; wiped and finely |
|
|
; chopped |
| 1 |
lb |
Broccoli; divided into small |
|
|
; florets |
|
|
Half a lemon; juice of |
| 1 |
lb |
Fresh wholemeal tagliatelle |
|
|
Salt and pepper |
|
|
Grated vegetarian Parmesan cheese |
INSTRUCTIONS
1. Wash the ceps thoroughly in cold running water. Put them in a small bowl
and cover with hot water; leave for 15 minutes.
2. Heat the butter and oil and gently fry the shallots and garlic until
quite soft. Add the chopped fresh mushrooms and cook for a further 5
minutes.
3. Drain the ceps, reserving the soaking liquid. Chop finely then add to
the fresh mushroom mixture with 4tbsp soaking liquid and continue to cook
over a low heat.
4. Steam the broccoli florets in a separate pan for 3-4 minutes until they
are tender but still crunchy. Drain and mix with the mushroom mixture. Add
the lemon juice and season well.
5. In a large pan of boiling salted water, cook the fresh pasta for three
minutes until just tender. Drain and quickly mix into the saut.. Serve
immediately. Hand round the Parmesan separately.
Converted by MC_Buster.
NOTES : Ceps (wild mushrooms) add a rich woody flavour to this saut.. They
are an expensive ingredient but a little goes a long way.
Converted by MM_Buster v2.0l.
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