Recipe for Tagliatelle with porcini mushrooms

Recipe created by Olivier Picard from Terra Culinaria

Olivier Picard is a chef trainer in plant-based cooking. With Terra Culinaria, he organizes picking and cooking days and training sessions to go further in learning plant-based cooking! All in a refreshing place in the heart of the Cévennes nature.

For 4 people
1 seasoning pencil to shave Cep
300 g dry tagliatelle
30 g dried ceps
10 g parsley
40 g balsamic vinegar
100 g sunflower seeds
300 g soy sauce

1. Cook the tagliatelle.
2. Rehydrate the dried cep slices.
3. Put the rehydrated cep slices in the bowl of a blender. Add the parsley leaves, sunflower seeds, 200 g of soaking water from the ceps, salt, and balsamic vinegar.
4. Blend everything until you get a cream.
5. Mix the obtained sauce with the tagliatelle.
6. At serving time, sprinkle with seasoning shavings to shave on the Cep.