Summary

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)

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Instructions

1. 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.
2. Soak the saffron threads in the vegetable stock.
3. 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.
4. 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.
5. Arrange the al dente cooked tagliatelle with the mushrooms and serve sprinkled with coarsely ground pepper and the remaining parsley.