Handkerchief pasta with mushroom and truffle sauce

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the truffle sauce

  • 50g/1¾oz unsalted butter
  • 2 banana shallots, peeled and diced
  • 1 garlic clove, peeled and minced
  • 1 tsp chopped fresh thyme
  • 1 bay leaf
  • 50g/1¾oz dried morels, soaked
  • 50g/1¾oz dried ceps, soaked
  • 125ml/4fl oz white wine
  • 500ml/18fl oz vegetable stock
  • 100ml/3½fl oz double cream
  • truffle oil, to taste

For the sautéed ceps with handkerchief pasta

  • 1 head cavolo nero, leaves separated
  • 2 tbsp olive oil
  • 1 large handful ceps, cleaned and sliced
  • 1 handful trumpet mushrooms, cleaned
  • 25g/1oz unsalted butter
  • 3 sage leaves
  • 6 fresh lasagne sheets
  • 50g/1¾oz vegetarian hard cheese, grated
  • 1 small truffle (optional)

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