Tagliatelle with Wild Mushrooms, Lemon-Butter Emulsion & Ginger (Vegetarian Main)

Instrucciones

1. 1

   Cook pasta: bring salted water to a boil and cook tagliatelle to al dente. Reserve 1–2 cups pasta water before draining.

2. 2

   Sear mushrooms: in a large skillet over high heat, add olive oil. Add mushrooms in a single layer (work in batches if needed) and let them brown undisturbed 2–3 minutes per side until caramelised. Remove and set aside.

3. 3

   Build sauce: reduce heat to medium, add 20 g butter and sweat shallot until translucent. Add garlic and the tiniest