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Creamy tagliatelle with sliced mushrooms, parsley and grated Parmesan in a ceramic bowl.

Wood Blewit Cream Pasta

A rich, velvety pasta dish made with foraged wood blewits, garlic, cream, and herbs. Earthy, aromatic, and perfect for cozy autumn dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: European, Rustic
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Pasta tagliatelle or fettuccine
  • 200 g Wood blewit mushrooms cleaned and sliced
  • 1 tbsp Butter or olive oil
  • 2 cloves Garlic minced
  • 100 ml Cream or plant-based alternative
  • 50 ml White wine or vegetable stock
  • 1 tbsp Grated Parmesan optional
  • 1 tbsp Fresh parsley chopped; or use 1 tsp fresh thyme leaves
  • Salt & pepper to taste

Equipment

  • Frying pan
  • Saucepan
  • Knife & chopping board
  • Wooden spoon

Method
 

  1. Heat the butter or olive oil in a wide frying pan over medium heat. Add the sliced wood blewits and cook thoroughly, stirring regularly, until tender and lightly browned. Allow the liquid released by the mushrooms to evaporate; do not rush this stage.
  2. Meanwhile, cook the pasta in salted water according to the packet instructions until al dente. Reserve a mug of pasta cooking water before draining. Time the pasta so it is ready when the sauce is nearly finished.
  3. Reduce the heat slightly. Add the minced garlic to the mushrooms and cook for about 30 seconds, stirring, without letting it brown.
  4. Pour in the white wine or vegetable stock. Simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Stir in the cream and, if using, the thyme. Simmer gently for 3–5 minutes until the sauce lightly thickens and the mushrooms are fully cooked. Add a splash of pasta water if the sauce becomes too thick.
  6. Add the drained pasta and toss gently until coated. Stir in the parsley, if using, and season with salt and black pepper. Add a little more pasta water as needed for a silky sauce.
  7. Serve immediately, topped with the optional grated Parmesan.

Notes

Optional greens: Stir a handful of spinach into the sauce and allow it to wilt before adding the pasta.
Mushroom safety: Use only confidently identified wood blewits and cook them thoroughly. If trying them for the first time, start with a small portion, as some people experience digestive upset even when they are cooked.