Tagliatelle with lemon and forest mushrooms

Name: Tagliatelle with lemon and forest mushrooms
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2x 14 g dried mushrooms, forest mix by Morille Québec; 2 large garlic cloves, finely chopped; 2 French shallots, finely chopped; olive oil; Zest of 1 lemon; Juice of 1/2 lemon; 1/2 cup coarsely chopped walnuts + some for serving; 200g finely grated Parmesan cheese + plenty for serving

Preparation 30 min
Cooking 10 min
Servings 4
Freezing I do not suggest

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Ingredients

2x 14 g dried mushrooms, forest mix by Morille Québec
2 large garlic cloves, finely chopped
2 French shallots, finely chopped
olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1/2 cup coarsely chopped walnuts + some for serving
200g finely grated Parmesan cheese + plenty for serving

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Preparation

Place mushrooms in a large bowl and cover with boiling water. Mix and let stand for 15 minutes. Drain.
In a large frying pan heated over medium heat, add garlic and French shallots and drizzle with olive oil. Cook, stirring, for 3 to 4 minutes.
Add the mushrooms, season generously with salt and pepper and cook for 2 minutes. Keep warm.
In a large pot of boiling salted water, cook tagliatelle al dente according to package instructions. RESERVE 1 CUP OF COOKING WATER. Drain the pasta and toss in the pan with the mushrooms, then heat over medium heat.
Add lemon zest, lemon juice, walnuts, Parmesan, 1/2 cup cooking water and season with salt and pepper. Cook for 2 to 3 minutes, stirring to make it creamy! Add a little cooking water if necessary. Divide between plates and garnish with Parmesan and walnuts.