Tagliatelle with Sainte-Maure cream, shiitake and grilled fruit

This recipe for Tagliatelle, Sainte-Maure cream, shiitake and grilled fruit is by Damien Chery and Antoine Jeudi, chefs at theAuberge du Bon Laboureur. Discover the ingredients and step-by-step preparation instructions.

• Serves 10
• Preparation time: 30 minutes
• Cooking time: 45 minutes

Ingredients for Tagliatelle, Sainte-Maure cream, shiitake and grilled fruit

This recipe combines a creamy Sainte-Maure cheese sauce with a fragrant shiitake broth and crushed grilled fruit.

For the Sainte-Maure sauce

• 2 Sainte-Maure cheeses
• 1 liter cream
• 50 g butter
• 100 ml Sauvignon de Touraine
• 100 g shallots
• Thyme, Espelette pepper, salt and pepper

For the shiitake broth

• 1 kg shiitake mushrooms
• 100 ml mushroom stock
• 50 g shallots
• Thyme, salt and pepper
• 1 clove garlic

For the finishing touch

• Tagliatelle (serves 10)
• Chopped parsley
• Crushed walnuts and hazelnuts, toasted

Preparing Tagliatelle, Sainte-Maure cream, shiitake and grilled fruit

Here's how to prepare this recipe. It is divided into three parts: the goat's cheese sauce, the shiitake broth and the garnish.

Making the goat's cheese sauce

1. Sweat the shallots with the butter and thyme.
2. Deglaze with Sauvignon de Touraine and reduce by half.
3. Add the cream and reduce slightly, then add the pieces of Sainte-Maure.
4. Bring to the boil, blend, season with Espelette pepper, salt and pepper, then strain.

Making the shiitake stock

1. Brown the shallots with the thyme.
2. Add the shiitake mushrooms and sweat.
3. Add the crushed garlic clove.
4. Add the mushroom stock and poach the shiitake for 30 minutes.

Pasta cooking, finishing and serving

1. Cook the tagliatelle, drain and add some of the goat's cheese sauce.
2. Arrange the tagliatelle in a soup plate, arrange the shiitake mushrooms in a rosette and add the chopped parsley and crushed toasted walnuts and hazelnuts.
3. Keep some of the sauce in a sauceboat for presentation on the side.