Mrs Bells Blue, with Chestnut and Wild Mushroom Tagliatelle

Main courseServes 4

With autumn most definitely here and the foraging season now well underway, why not put the abundance of fresh wild ingredients to good use with this quick and simple supper recipe from the team at Thirsk based Shepherds Purse Cheeses.  


100g Mrs Bells Blue cheese, diced

500g fresh pasta

300g wild mushrooms

100g butter, diced

2 garlic cloves

1 glass white wine

Handful of chopped parsley

Handful of chives

30g parmesan shavings

150ml double cream

100g chestnuts, chopped


  1. For the mushroom sauce, pick through the mushrooms making sure they are clean before slicing them into halves, quarters or eights, leaving the stalks attached.
  2. Heat half the butter in a large sauté pan, add the garlic and cook for 2 minutes without allowing it to colour.
  3. Add the chopped chestnuts and mushrooms and cook for 3-5 minutes.
  4. Add the wine and let the alcohol evaporate.
  5. Add the cream and diced Mrs Bells Blue cheese and bring to the boil.
  6. Season and take off the heat.
  7. For the pasta, bring a large pan of salted water to the boil.
  8. Add the pasta and cook for a couple of minutes until al dente (checking after a minute).
  9. Drain and add to the pan containing the mushrooms. Toss together, stirring in the rest of the butter, chopped parsley and chives.
  10. Sprinkle with parmesan and serve.