Recipe for Tagliatelle with porcini mushrooms

Recipe created by Olivier Picard of Terra Culinaria

Olivier Picard is a chef and trainer in plant-based cuisine. With Terra Culinaria , he organizes foraging and cooking days and training courses to help you learn more about plant-based cuisine! All this in a revitalizing setting surrounded by nature in the Cévennes.

For 4 people
1 seasoning pencil for sharpening Cep
300 g of dry tagliatelle
30 g dried porcini mushrooms
10 g parsley
40 g balsamic vinegar
100 sunflower seeds
300 g soy sauce

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