Mushroom and Leek Tagliatelle!

Box #3 arrived and since Mushrooms are sensitive fungi, I decided to cook this one first! And for the first time I can say I had no help from my sous chef! 30 minutes start to plating!

Tag box closed

All fresh organic ingredients; the Mushrooms are Shiitake (which I’ve never used).

Tag box open

Ingredients:

  • 6 oz Tagliatelle pasta
  • 4 oz Shiitake Mushrooms
  • 1 Leek with the outer leaves trimmed
  • 2 Cloves Garlic
  • 1/4 oz Thyme (I used less and saved some branches for the garnish)
  • 2 T Cream Cheese
  • 1 oz Shredded Parmesan
  • 1 Vegetable stock concentrate
  • 1 T Butter
  • 2 T Olive Oil

Get a large pot of water and add a pinch of salt, set aside on burner ready to go.

Slice Leek, first in half lengthwise, then slice into small slices.

Chopping leeks

Place Leek slices into a colander and run cool water over them to rinse off any sand. Then place into a paper towel to soak up excess moisture.

Leeks draining

Shiitakes: as mushrooms absorb a lot of water, I used a paper towel to clean these and trimmed any dark spots off.

Shiitakes

Slice the Shiitakes into small slices (they will shrink so it’s not critical to measure).

Shitakes chopped

Turn pasta water on high and when it’s boiling add Tagliatelle (cook 8-10 minutes until al dente)

Noodles

Drizzle Olive Oil into a large pan on medium heat. Add leeks, cooking and stirring until they are carmelized (8 minutes).

Leeks cooking

Slice and mince Garlic, setting aside. Strip the leaves from the Thyme (start at the top of the twig and rake your fingernails down), roughly chop the Thyme.

Garlic chopped

Add another drizzle of Olive Oil to the leeks and put the Shiitakes in for about 8 minutes until soft. Add the Garlic and Thyme. Remove the pasta from the pot and place into colander.

Tag and mushrooms

Sauce: add 1/2 cup of water and the vegetable concentrate remove from heat and add the sour cream, stir well.

Tag sauce

Turn the heat back on medium and add noodles, coating thoroughly. Add 1/2 the shredded Parmesan and the butter and stir. Salt and Pepper to taste.

 

 

Tag simmering

Plate and add a few spring of Thyme for garnish, incredibly rich and creamy!

Tag finished

Tagliatelle recipe card

I didn’t have a hunk of Parmesan at the ready, but it doesn’t look too bad!

Enjoy—Finch!

This is a link and referral code if you are interested!

http://www.hellofresh.com/raf-helloshare/?c=HDAVEB

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2 thoughts on “Mushroom and Leek Tagliatelle!

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