Name: Tagliatelle with turkey & mushroom sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 25g dried porcini mushrooms*; 36.40 gm olive oil; 1 large onion; 2 garlic cloves, crushed; 20.00 gm unsalted butter; 250g button mushrooms, sliced; 150ml white wine; 425g canned chopped tomatoes; 20.00 ml chopped rosemary leaves; 300g leftover cooked turkey, shredded; 500g tagliatelle or fettuccine; Shaved parmesan, to serve

Tagliatelle with turkey & mushroom sauce

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Ingredients:

25g dried porcini mushrooms*
1 large onion
20.00 gm unsalted butter
250g button mushrooms, sliced
150ml white wine
425g canned chopped tomatoes
20.00 ml chopped rosemary leaves
300g leftover cooked turkey, shredded
500g tagliatelle or fettuccine
Shaved parmesan, to serve

Instructions:

Place the porcini in a bowl and generously cover them with 100ml of boiling water. Let them soak and infuse, enhancing their rich flavor.
In a large saucepan over medium heat, sauté the onion and garlic in oil until softened. Stir in the butter, then add the button mushrooms and cook for 5 minutes.
After draining the porcini mushrooms, pour the soaking liquid into the pan. Chop the mushrooms and mix them in. Pour in white wine, chopped tomato, and rosemary. Season with salt and pepper. Bring to a boil, cover, adjust heat to medium, and simmer for 10 minutes. Stir in the turkey meat and simmer uncovered for another 10 minutes until heated through.
Boil the pasta in seasoned water until just tender. Drain, then transfer to bowls and cover with sauce. Sprinkle with parmesan before serving.

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