200g portobellinI mushrooms, sliced
2 shallots, finely diced
2 garlic cloves, finely sliced
3g thyme sprigs, chopped
10mml wholegrain mustard
30g baby spinach
salt and pepper
- Heat large pan on medium heat with a drizzle of oil and gently fry garlic and shallots for 2 minutes. Add mushrooms and thyme sprigs for a further 4-5 minutes. Stir every now and then, and add a knob of butter if pan dries up a little.
- Boil tagliatelle for about 6 minutes until al dente. Drain.
- When mushrooms have been on for around 4 minutes, turn down the heat to low-medium. Add cream and wholegrain mustard. Simmer for 3 minutes. Remove pan from the heat and add the baby spinach, stirring through and allowing it to wilt into the sauce. Season to taste.
- Toss sauce through the cooked and drained tagliatelle. Crumble over the Gorgonzola to serve.