Tagliolini with Wild Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

I HAVE A SLIGHT OBSESSION WITH FUNGI. I will go and pick my own at the drop of a hat, given the opportunity. I’m not suggesting you all go mushroom-picking to create this dish, as you need a bit of know-how and a good nose, rather like Malcolm. If you are going to make mushroom pasta, I highly recommend you use fresh mushrooms in season and definitely not the dried sort. There are lots of cultivated varieties around now which would make a good alternative to the real wild ones. Porcini powd