Leek and Mushroom Tagliatelle for 3

Rescaled from 4 servings.

1 1⁄2tbsp
  • 0.022l
  • 22 1⁄2ml
  • 4 1⁄2tsp
  • 0.095cup
  • 0.04pint
 butter 		fry 30s fry until brown season set mushrooms to one side
  • pan
  • mushrooms
2 1⁄4 cloves garlic finely chopped
1 1⁄2 fresh rosemary sprigs pick leaves and finely chopped
150g
  • 0.15kg
  • 0.331lb
  • 5.29oz
 chestnut mushrooms 		sliced
pan fry low 10mins until soft simmer until almost all evaporated add mix plate top
1 1⁄2tbsp
  • 0.022l
  • 22 1⁄2ml
  • 4 1⁄2tsp
  • 0.095cup
  • 0.04pint
 butter
2 1⁄4 leeks chopped 10cm lengths quarter
93 3⁄4ml
  • 0.094l
  • 6 1⁄4tbsp
  • 18 3⁄4tsp
  • 0.396cup
  • 0.165pint
 dry white wine
mushrooms
salt
pepper
3⁄4tbsp
  • 0.011l
  • 11 1⁄4ml
  • 2 1⁄4tsp
  • 0.048cup
  • 0.02pint
 fresh parsley 		chop
67 1⁄2ml
  • 0.068l
  • 4 1⁄2tbsp
  • 13 1⁄2tsp
  • 0.285cup
  • 0.119pint
 double cream
262 1⁄2g
  • 0.263kg
  • 0.579lb
  • 9.26oz
 tagliatelle 		cook per packet drain
parmesan grate