Tagliatelle Ai Funghi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g taliatelle
- 500 g mushrooms
- 250 g cream
- 2 cloves garlic)
- Lemon juice
- Basil, fresh
- Parsley, fresh
- olive oil
- salt and pepper
- some flour
Print Recipe
Pin Recipe Instructions
- First add water for the pasta and salt the water. When the water boils, add the pasta and cook until al dente. When they`re done, drain them well, drizzle with a dash of olive oil and mix well.
- At the same time clean the mushrooms. Cut off the lower part of the stem and cut the mushrooms into small pieces. Peel and chop the garlic or press it through the press. Also chop the parsley and basil.
- Roast the mushrooms in a little oil in a coated pan and season with salt. Do not let the mushroom juice boil off but skim off and when the mushrooms have reached the right consistency, add the garlic and roast briefly. Then pour the cream on and stir well. Add the finished noodles and keep stirring. Now you can add the mushroom stock you just won and let it boil slightly.
- To give the sauce the texture you want, you can add a pinch of flour. Finally add the basil, parsley and a good dash of lemon juice, stir well and serve.
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