Tagliatelle With Dried Mushrooms

The Vegetarian Kitchen Table Cookbook Serves 4

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  ounces  dried wild mushrooms
• 1  cup  vegetable stock
• 12  ounces  tagliatelle egg pasta
• 6  tablespoons butter
•  fresh ground black pepper
• 6  tablespoons  grated parmesan cheese
•  chopped fresh parsley

Directions

1. Soak mushrooms in hot vegetable stock, about 20 minutes. Drain, reserving stock. Chop mushrooms.
2. Meanwhile, cook pasta according to package directions, Drain well.
3. In large skillet, melt butter. Add mushrooms and pepper. Cook until starting to brown. Add reserved stock and bring to a boil. Add pasta and toss gently to coat.
4. Stir in Parmesan and chopped parsley before serving.