Tagliatelle with Oyster Mushrooms and Sage

[Supper Dishes]

225g/8oz tagliatelle

oil

salt and freshly ground black pepper

55g/2oz butter

450g/1lb oyster mushrooms, sliced

1 tablespoon chopped fresh sage

1. Cook the tagliatelle in boiling, salted water until tender. Drain well and keep warm.

2. Melt the butter in a large pan and cook the mushrooms for 1-2 minutes until soft. Add the tagliatelle and sage, season with salt and pepper and serve immediately.