Tagliatelle Of Wild Mushroom

Gordon Ramsay's family fare cook book challenge day 37:

*Tagliatelle Of Wild Mushroom

Similar recipe online(the book is so worth it though): http://uktv.co.uk/food/recipe/aid/513902

Tagliatelle is a type of pasta that is cut to strips like ribbons from thin layers of pastry.  It is quite similar to fettuccine which is what I used for substitute. In Gordon's recipe the pasta was made from scratch using eggs and flour. I do not have a pasta machine(put in my Christmas wishing list lol), so I get the fresh made fettuccine instead. Even it is not the same, they are really similar and the fresh pasta made a big difference then the dried packaged pasta. They taste... fresh, simple and still having a little bite into them, not something tastes like it was dead at one point and then revived by the water like dry pasta.

The mushroom I used are shitake and different types of portabellas, these types of  mushroom have strong wild flavor and earthy aroma in them. Simply saute with salt and pepper made their flavor really pop. This dish can definitely be a vegetarian's delight with all the protein, nutrients and a delicious taste.

This is the first time I realize how much oil does it take to finish a glossy and none sticky pasta, the pasta absorbs a lot oil you put in. So if you eat in a restaurant and there is some oil sitting at the bottom of your plate after you finish the pasta, you probably just eat half cup of oil with the pasta.

Trick of the day: I learned this from my friend Lucas today. It is a no cost chicken/vege stock. Save the food scraps produced during cooking--eg, celery roots, onion peels, leak leaves and chicken bones etc-- into a zipper bag and put in your freezer. Once you have a full bag, you can make you home made chicken/vege stock at no extra cost! I was totally enlighten by this today just thinking about how much scraps I had to threw out everyday and it cost 4$ to get a 1L chicken stock. Thank you Lucas!