Wild Mushroom and Spinach Tagliatelle

Wild Mushroom and Spinach Tagliatelle


For the toasted breadcrumbs:

20g Connacht Gold Creamery Butter

40g breadcrumbs

Zest of 1 lemon

2 tbsp chopped chives

For the tagliatelle:

10g dried mushrooms

1 large onion, finely chopped

3 cloves of garlic, finely chopped

50g Connacht Gold Creamery Butter

500g mixed mushrooms, sliced

500g tagliatelle

100g baby spinach

150ml créme fraîche

2 tbsp chopped chives

Lemon juice to taste




For the breadcrumbs, melt the Connacht Gold Creamery Butter in a frying pan, add the breadcrumbs and cook until golden. Remove and stir through the lemon zest and chives.

Cover the dried mushrooms in boiling water and leave to rehydrate for 15 minutes.

Cook the onion and garlic in Connacht Gold Creamery Butter for 5 minutes until softened, add the fresh mushrooms and cook for 5 minutes.

Remove the rehydrated mushrooms, keeping the stock to one side, finely chop and add to the pan. Increase the heat, and cook the mushrooms until browned and any water has evaporated off. Meanwhile cook the tagliatelle according to the pack instructions.

Add the mushroom stock, leaving behind any grit and simmer until reduced by half. Stir through the spinach until wilted and finish with créme fraîche.

Drain the pasta and keep a few tablespoons of the cooking water in the saucepan. Stir through the mushroom sauce, chives, add lemon juice and seasoning to taste. Serve immediately topped with the toasted breadcrumbs.

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