I am still cooking from the ingredients I bought in the week after Christmas. The mushrooms were over 8 days old. They were still closed and looked as if I bought them 2 days ago. I am so excited about my new fridge. Keeps lots of food away from the waste bin.
4 slices of bacon made the dish richer. A combination of Dijon mustard and Java curry gave a special kick to an otherwise simple cream sauce.
Instead of a little bit of bacon, chicken breast will work even better. But I worked with the ingredients I had in my fridge.
Recipe for 1:
80 g Tagliatelle
175 g button mushrooms, 3 spring onions, 2 cloves of garlic,
60 ml veg stock, 100 ml double cream, 3 tsp Dijon mustard, 1/2 tsp Java curry, salt, pepper
1 tsp potato starch 1 tbsp veg stock
4 rashers of bacon
Start with the bacon in a large pan. When it gets crispy, get it out and save for later. In the bacon grease soften the onions and garlic. Add the mushroom slices. After 5 min, season them with salt (I used Truffle salt) and pepper.
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