Tagliatelle with wild mushrooms and dried mushroom velouté

How Maurice does it

1. 1

   Soak the dried porcini mushrooms in 300 ml boiling water for 15–20 minutes. Drain through a sieve, reserving the soaking liquid. Chop the rehydrated mushrooms.

2. 2

   For the velouté: In a small pan, heat a little olive oil and butter over medium heat. Add 1 chopped shallot and 1 garlic clove, and sauté without browning until soft.

3. 3

   Add the chopped rehydrated porcini mushrooms and 150 ml white wine. Let it reduce by half.

4. 4

   Pour in the reserved mushroom soaking liquid and 300 ml poultry stock. Simmer for about 10 minutes.

5. 5

   Add 100 ml heavy cream and cook for another 5 minutes. Season with salt, a squeeze of lemon juice, and a small piece of butter. Stir well.

6. 6

   Strain the sauce through a fine sieve into a pot, pressing the mushrooms with a spoon to extract all liquid. Keep the sauce warm.

7. 7

   For the pasta: Cook the tagliatelle in salted boiling water according to package instructions until al dente. Reserve some pasta water.

8. 8

   In a wok or large pan, heat olive oil and butter over high heat. Add the remaining chopped shallot and sliced wild mushrooms. Fry for about 5 minutes until golden.

9. 9

   Add the cooked tagliatelle to the wok and toss with tongs and a wooden spoon. Add a splash of pasta water if needed.

10. 10

    Add the fresh arugula and mix until just wilted.

11. 11

    Plate the pasta, ladle the velouté over the top, and sprinkle with grated cheese. Serve immediately.