Starters Recipes - Creamy Tarragon Mushrooms on Noodles

Ingredients                        

• 225 g/8 oz mixed green and white tagliatelle (paglia e fieno)

• 15 ml/1 tbsp olive oil

• Salt and freshly ground black pepper

• 450 g/1lb/4 cups baby button mushrooms

• 30 ml/2 tbsp water

• Squeeze of lemon juice

• 150 ml/3/4 pt/2/3 cup soured (dairy sour) cream

• 30 ml/2 tbsp mayonnaise

• 15 ml/1 tbsp chopped tarragon

• 10 ml/2 tsp chopped parsley

• A few tarragon sprigs

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Method:

1. Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again.

2. Toss in the oil with a little salt and pepper and pile on to individual serving plates.

3. Meanwhile, cook the mushrooms in the water and lemon juice either in a saucepan or in a bowl in the microwave. Drain, reserving the liquid, and leave to cool.

4. Mix the soured cream with the mayonnaise, chopped tarragon, parsley and a little salt and pepper.

5. Fold in the mushrooms and thin the mixture with a little of the mushroom liquid if necessary.

6. Spoon on to the cold pasta and garnish with the sprigs of tarragon. Chill until ready to serve.