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Le Cordon Bleu News, 09/03/2009
Mixed Herb Tagliatelle with Mushrooms
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Le Cordon Bleu recipe

Mixed Herb Tagliatelle with Mushrooms

Le Cordon Bleu Mixed Herb Tagliatelle with Mushrooms


Preparation time: 30 min
Cooking: time
15 min




1. Place the mixed herbs in an electrical mill and process. Divide into two equal portions.

2. Tagliatelle: fit the knife blade in a food processor. Place the flour, olive oil, eggs and half the mixed herbs in the bowl. Process until the mixture begins to form large crumbs. Transfer to a lightly floured surface, knead for 2 minutes to obtain a smooth, even consistency. Wrap in clingflim, refrigerate for 20 minutes.

3. Divide the ball of pasta dough into four pieces, rolling each as thinly as possible, fold in half and roll out again, placing the rolling pin on the furthest edge and gently stretch the dough. Roll out and fold 10 times until the pasta sheet is as thin as possible. Finally roll out the sheets of pasta. Cut into ribbons using a knife.

4. Place the shallots in a small processor bowl, process. Heat the butter in a frying pan over medium heat, add the shallots and cook until golden brown. Remove from heat, set aside.

5. Wipe the button mushrooms and slice. Return the frying pan to high heat, add the mushrooms to the shallots and cook until they start to colour. Reduce the heat and cook for a further 1 to 2 minutes to remove moisture. Add the Port and reduce for 30 seconds. Season and set aside.

6. Bring a large saucepan of salted water to the boil and cook the tagliatelle until al dente, 2 to 3 minutes. Drain well and set aside.

7. Heat the olive oil in a large saucepan over medium heat, add the mushroom mixture, the mixed herb tagliatelle, the diced tomatoes and the remaining mixed herbs. Warm through and check the seasoning.

8. To serve: add the basil, parmesan shavings and chopped chives.


Mixed herbs
¼ bunch tarragon
¼ bunch parsley
¼ bunch basil

300 g plain flour
30 mml olive oil
3 eggs

3 shallots
20 g butter
400 g button mushrooms
45 ml Port
salt, freshly ground pepper
100 ml olive oil
5 large tomatoes, peeled, seeded and diced

basil leaves
parmesan shaving
chopped chives


Chef’s tips:

This dish can be a vegetarian main course or served with fish, chicken or even a strong flavoured lamb.
You can use fresh pasta to make this recipe even easier!

Peeling and seeding tomatoes is an easy process if you follow these instructions :
1.Make a cross on the base of each tomato.
2.Remove the core.
3.Plunge the tomatoes into boiling water for 10 seconds, remove with a slotted spoon and transfer to a bowl of iced water to stop the cooking process. Remove the tomatoes from the water.
4.Peel the skins, starting from the cross. Halve or quarter, remove the seeds.


Le Cordon Bleu London offers a variety of short courses in Cuisine and in Pâtisserie. Learn more about our gourmet courses online.

To find out more about Le Cordon Bleu cookery books, please visit our online boutique. Please note that we sell cook books and cooking equipment also at our local campuses. For more information, please email us.

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