Mushrooms and taleggio cheese: clean all of the mushrooms, cut the porcini and the chanterelle mushrooms some diced and some sliced, dice the king trumpet mushrooms and set aside the unused mushroom parts. Prepare a vegetable broth with the unused mushrooms and the vegetables.
Season half of the poplar mushrooms raw with oil and salt. Sauté the remaining poplar mushrooms and the diced mushrooms with oil, garlic and rosemary, simmer with some Tio Pepe sherry, remove the herbs, add a few ladles of mushroom broth and cook. Season with salt to taste.
Grill the sliced mushrooms and season with salt.
Cream the taleggio cheese until soft and place it in a piping bag.
Cook the tagliatelle pasta in abundant salted water, drain ‘al dente’ and mix with the previously prepared mushroom sauce.
Serve the pasta in the dishes, garnish with the taleggio cheese, complete with the grilled porcini and chanterelle mushrooms, the remaining poplar mushrooms and the yarrow leaves.