Saffron – Mushroom – Sauce for Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 shallot (s)
- 1 clove garlic
- 250 g mushrooms or Eerline
- 15 threads saffron
- 4 tablespoon sour cream
- 125 ml vegetable stock
- 2 tablespoons oil
- 1 bunch parsley, smooth
- Cayenne pepper
- salt
- sugar
- 500 g pasta (taliatelle)
Print Recipe
Pin Recipe Instructions
- Peel and finely chop shallots and garlic. Clean the mushrooms, quarter, halve or leave whole, depending on the size. Wash the parsley and weigh it finely.
- Soak the saffron threads in the vegetable stock.
- Heat the oil in a pan, sauté the shallots and mushrooms in it, adding a little oil if necessary. Finally, steam the garlic briefly, extinguish with the saffron stock and simmer a little over medium heat.
- Mix in half of the parsley, add the sour cream and let simmer briefly. Then season with salt, pepper and cayenne, possibly a little sugar.
- Arrange the al dente cooked tagliatelle with the mushrooms and serve sprinkled with coarsely ground pepper and the remaining parsley.
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