Wild Mushroom Tagliatelle & Garden Asparagus Fricassé

Wild Mushroom Tagliatelle & Garden Asparagus Fricassé


Serves: 12


  • 500ml Millac Gold
  • 100g Lakeland Dairies Butter
  • 200g diced onion
  • 50g chopped garlic
  • 200g cooked asparagus tips
  • 600g wild mushrooms
  • 900g cooked pasta
  • sea salt
  • milled black pepper


Melt the Lakeland Dairies Butter in a pan and sauté the onions and garlic

Add the mushrooms and season well

Pour in the Millac Gold and bring to the boil, reduce slightly

Sauté the asparagus quickly in a non-stick pan and season well

Reheat the pasta, drain well and place into a serving dish

Pour over the mushroom sauce and add the asparagus


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