Serves 4


  • 15 ml olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 250g Highveld button mushrooms, sliced
  • 60ml butter
  • 60ml flour
  • 500ml milk
  • salt and freshly ground black pepper to taste
  • 50g fresh Parmesan, finely grated
  • 200g ham, chopped (optional)
  • 500g fresh tagliatelle
  • chopped parsley to garnish
  • Parmesan shavings to serve


  1. Heat the olive oil in a frying pan and gently fry the onion until translucent, about three minutes. Increase the heat and add the mushrooms and garlic, stirring often, cook until just tender.
  2. In a separate pot, melt the butter and stir in the flour. The mixture should come together to form a ball. Keep stirring and cook for one minute before you start adding the milk, a small amount at a time and whisking continuously, until you have added all the milk and you have a smooth white sauce. Season to taste and stir through the grated Parmesan.
  3. Add the sauce to the cooked mushroom and onion mixture, along with the ham if you are using this. Check the seasoning.
  4. Just before serving boil the pasta in plenty of salted boiling water and cook until just tender. (Fresh pasta shouldn’t take more than a few minutes).
  5. Warm the sauce, stir through the pasta and serve immediately garnished with chopped parsley.

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