Leek and Mushroom Tagliatelle for 8

Rescaled from 4 servings.

8tbsp
  • 0.12l
  • 120ml
  • 24tsp
  • 0.507cup
  • 0.211pint
butter
400g
  • 25kg
  • 0.882lb
  • 14.1oz
chestnut mushrooms
sliced fry until brown season set mushrooms to one side
  • pan
  • mushrooms
50% butter fry 30s
6 cloves garlic finely chopped
4 fresh rosemary sprigs pick leaves and finely chopped
parmesan grate top
700g
  • 0.7kg
  • 1.54lb
  • 24.7oz
tagliatelle
cook per packet drain mix plate
mushrooms add
salt
pepper
2tbsp
  • 0.03l
  • 30ml
  • 6tsp
  • 0.127cup
  • 0.053pint
fresh parsley
chop
180ml
  • 0.18l
  • 12tbsp
  • 36tsp
  • 0.761cup
  • 0.317pint
double cream
250ml
  • 14l
  • 16 23tbsp
  • 50tsp
  • 1.06cup
  • 0.44pint
dry white wine
simmer until almost all evaporated
pan fry low 10mins until soft
6 leeks chopped 10cm lengths quarter
remaining butter