¼ onion, diced
25g/1oz dried mushrooms, soaked in hot water, drained and liquid reserved
3 tbsp olive oil
150g/5¼oz cooked tagliatelle
50ml/1¾fl oz double cream
salt and freshly ground black pepper
In a large hot pan sweat the onion with the oil.
Chop the drained mushrooms and add them to the pan along with the reserved mushroom liquid. Simmer for two minutes.
Add the pasta and cream. Season and serve.
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