MUSHROOM TAGLIATELLE

Steps:

• Firstly add your olive oil to the pan and put on a medium heat,
• once heated add your onion and sauté gently without colour averagely
• 4-6 minutes, this gets the natural sweetness from the onion
• Once the onion has sweat down turn the heat up to high and add
• your mushrooms to the pan and cook for 2 minutes.
• Then add your brandy and cook out again for a further 2 minutes
• until all the alcohol is removed, were looking for the aromatic
• flavour of the brandy to come through and soak into the mushrooms as
• they are acting as sponges and absorbing all the fragrant brandy.
• after the brandy has been cooked out add your cream and turn the
• heat down immediately to medium, Then simmer for 10 minutes slowly.
• The reason behind simmering your cream based sauce is one of two, the
• first so that the pan doesn’t catch and secondly so that the flavour
• of the sauce is improving and mellowing with the brandy and the onions
• which will also act as a thickener for the sauce along with the lemon
• juice.
• Meanwhile while your sauce is slowly simmering heat a pan of water
• up to boiling point add your pasta and cook to your liking, averagely
• 4-5 minutes then finish off in the sauce.
• Now that your sauce has been reducing slowly for 10 minutes add
• your lemon juice and again cook out for 2 minutes, straight after add
• your paprika and again cook for a further 2 minutes then check
• seasoning, add your pasta to the pan add coat the pasta evenly then
• place into bowls for serving