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Fettuccine with Wild Mushrooms

Ingredients
  • Dorset Strained Yoghurt 150g
  • shallots 2
  • garlic clove 1
  • wild mushrooms 150g
  • balsamic vinegar 2tsp
  • fresh fettuccine or tagliatelle 250g
  • freshly grated nutmeg
  • Salt and freshly ground black pepper
  • snipped chives or chopped parsley, to serve
Method
  • Chop the shallots, crush the garlic and slice the mushrooms.

  • Heat the oil in a large saucepan and sauté the shallots and garlic for 2-3 minutes. Stir in the mushrooms and vinegar and cook for another 3-4 minutes.

  • Meanwhile, cook the pasta according to the instructions.

  • Once cooked, stir the pasta into the mushrooms. Add the yoghurt and stir well. Add the nutmeg and season to taste.

  • Serve hot, garnished with fresh herbs and Parmesan.

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