- 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
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.