Gorgonzola and mushroom tagliatelle recipe

Method

1. Rehydrate the dried mixed mushrooms in 150ml boiling water. Soak for 10 mins, then drain, reserving the liquid.
2. Meanwhile, place the bacon under the grill on a medium heat and cook for 5-7 mins, until crispy. Chop into large pieces and set aside.
3. Heat a large dry frying pan, add the walnuts and cook, tossing for 2-3 mins, until lightly toasted. Remove and set aside.
4. Wipe the frying pan with a paper towel. Heat the oil, add the onion and cook for 5 mins until softened and just starting to brown. Add the garlic, chestnut mushrooms and drained mixed mushrooms. Cook for 5 mins, stirring occasionally.
5. Add the reserved soaking liquid, cook, stirring continuously for 1 min, and then add the cream and Gorgonzola. Bring to a simmer, stirring, and cook for a further 2 mins.
6. Place the tagliatelle in a large bowl and pour over boiling water. Use a fork to separate the strands. Drain and stir through the mushroom mix along with the bacon and most of the parsley. Heat through for 1-2 mins.
7. Divide between 4 plates or bowls, sprinkle over the toasted walnuts and garnish with the remaining parsley. Season with freshly ground black pepper.

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• As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.