Leek and Mushroom Tagliatelle for 10

Rescaled from 4 servings.

5tbsp
  • 0.075l
  • 75ml
  • 15tsp
  • 0.317cup
  • 0.132pint
 butter 		fry 30s fry until brown season set mushrooms to one side
  • pan
  • mushrooms
7 1⁄2 cloves garlic finely chopped
5 fresh rosemary sprigs pick leaves and finely chopped
500g
  • 1⁄2kg
  • 1.1lb
  • 17.6oz
 chestnut mushrooms 		sliced
pan fry low 10mins until soft simmer until almost all evaporated add mix plate top
5tbsp
  • 0.075l
  • 75ml
  • 15tsp
  • 0.317cup
  • 0.132pint
 butter
7 1⁄2 leeks chopped 10cm lengths quarter
312 1⁄2ml
  • 5⁄16l
  • 20 5⁄6tbsp
  • 62 1⁄2tsp
  • 1.32cup
  • 0.55pint
 dry white wine
mushrooms
salt
pepper
2 1⁄2tbsp
  • 0.037l
  • 37 1⁄2ml
  • 7 1⁄2tsp
  • 0.159cup
  • 0.066pint
 fresh parsley 		chop
225ml
  • 0.225l
  • 15tbsp
  • 45tsp
  • 0.951cup
  • 0.396pint
 double cream
875g
  • 7⁄8kg
  • 1.93lb
  • 30.9oz
 tagliatelle 		cook per packet drain
parmesan grate