Mrs Bell's Blue Wild Mushroom Tagliatelle

Instructions

• For the mushroom sauce, pick through the mushrooms making sure they are clean.
• Now slice them into halves, quarters or eights, leaving the stalks attached.
• Heat half the butter in a large sauté pan, add the garlic and cook for 2 minutes without allowing it to colour.
• Add the chopped chestnuts and mushrooms and cook for 3-5 minutes.
• Add the wine and let the alcohol evaporate.
• Add the cream and diced Mrs Bells Blue cheese and bring to the boil.
• Season and take off the heat.
• For the pasta, bring a large pan of salted water to the boil.
• Add the pasta and cook for a couple of minutes until al dente (checking after a minute).
• Drain well, then add the pasta to the pan containing the mushrooms and toss together, stirring in the rest of the butter, chopped parsley and chives.
• Sprinkle with parmesan and serve.