Tagliatelle with porcini mushrooms recipe

Recipe created by Olivier Picard from Terra Culinaria

Olivier Picard is a chef and instructor in plant-based cooking. Through Terra Culinaria, he organizes foraging and cooking workshops as well as training sessions to delve deeper into plant-based cuisine! All this in a rejuvenating setting in the heart of the Cévennes wilderness.

Serves 4
1 Porcini mushroom seasoning pencil to sharpen
300 g dried tagliatelle
30 g dried porcini mushrooms
10 g parsley
40 g balsamic vinegar
100 g sunflower seeds
300 g soy sauce

1. Cook the tagliatelle.
2. Rehydrate the dried porcini mushroom slices.
3. Place the rehydrated porcini slices in a blender bowl. Add the parsley leaves, sunflower seeds, 200 g of the mushroom soaking water, salt, and the balsamic vinegar.
4. Blend everything until a cream is obtained.
5. Mix the resulting sauce with the tagliatelle.
6. When serving, sprinkle with shavings from the Porcini seasoning pencil.