Leek and Mushroom Tagliatelle for 4

2tbsp
  • 0.03l
  • 30ml
  • 6tsp
  • 0.127cup
  • 0.053pint
butter
fry 30s fry until brown season set mushrooms to one side
  • pan
  • mushrooms
3 cloves garlic finely chopped
2 fresh rosemary sprigs pick leaves and finely chopped
200g
  • 15kg
  • 0.441lb
  • 7.05oz
chestnut mushrooms
sliced
pan fry low 10mins until soft simmer until almost all evaporated add mix plate top
2tbsp
  • 0.03l
  • 30ml
  • 6tsp
  • 0.127cup
  • 0.053pint
butter
3 leeks chopped 10cm lengths quarter
125ml
  • 18l
  • 8 13tbsp
  • 25tsp
  • 0.528cup
  • 0.22pint
dry white wine
mushrooms
salt
pepper
1tbsp
  • 0.015l
  • 15ml
  • 3tsp
  • 0.063cup
  • 0.026pint
fresh parsley
chop
90ml
  • 0.09l
  • 6tbsp
  • 18tsp
  • 0.38cup
  • 0.158pint
double cream
350g
  • 0.35kg
  • 0.772lb
  • 12.3oz
tagliatelle
cook per packet drain
parmesan grate