- 250g fresh egg tagliatelle
- 1 onion
- 200g portobello mushrooms
- 200g chestnut mushrooms
- 150g Greek style natural yogurt
- 1 tbsp wholegrain mustard
- A handful of flat leaf parsley
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Fill your kettle and boil it. Tip the dried porcini mushrooms into a heatproof jug and pour over enough boiling water to cover them. Soak for 5 mins, then drain and rinse under cold water. Pop them back in the jug and cover them with 200ml boiling water. Set aside.
- 2.
Fill your kettle and boil it. Tip the dried porcini mushrooms into a heatproof jug and pour over enough boiling water to cover them. Soak for 5 mins, then drain and rinse under cold water. Pop them back in the jug and cover them with 200ml boiling water. Set aside.
- 3.
Fill your kettle and boil it. Tip the dried porcini mushrooms into a heatproof jug and pour over enough boiling water to cover them. Soak for 5 mins, then drain and rinse under cold water. Pop them back in the jug and cover them with 200ml boiling water. Set aside.
- 4.
Fill your kettle and boil it. Tip the dried porcini mushrooms into a heatproof jug and pour over enough boiling water to cover them. Soak for 5 mins, then drain and rinse under cold water. Pop them back in the jug and cover them with 200ml boiling water. Set aside.
- 5.
Fill your kettle and boil it. Tip the dried porcini mushrooms into a heatproof jug and pour over enough boiling water to cover them. Soak for 5 mins, then drain and rinse under cold water. Pop them back in the jug and cover them with 200ml boiling water. Set aside.