Creamy tagliatelle with a mix of wild and fresh mushrooms, garlic, thyme and mascarpone.
Swap the tagliatelle for a certified gluten-free tagliatelle or long GF pasta. Also check that your chicken stock is gluten-free.
Strain the mushroom soaking liquid through a fine sieve before using it — dried mushrooms often carry grit and you don’t want that in the sauce.