Tagliatelle with Chanterelles and Leek
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chanterelles
- 50 g bacon, mixed
- 2 leeks
- 600 g ribbon noodles
- 1 cup cream
- 1 onion (s)
- 2 cloves garlic
- 0.5 ½ lemon (s), add the juice
- 1 bunch parsley
- some broth
- Oil (olive oil)
- salt and pepper
- Parmesan, freshly grated
- tarragon
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into thin rings. Blanch in boiling water, drain, rinse cold.
- Finely dice the bacon. Clean the mushrooms (do not wash them !!) and cut them into small pieces if necessary. Chop the garlic, finely dice the onion.
- Heat the olive oil in a pan and leave the bacon in it. Add onions and garlic and sauté briefly. Add the leek and stew briefly. Add the mushrooms and braise them. Deglaze with the cream, pour in some broth and reduce a little. Season and season with lemon juice. Sprinkle with chopped parsley.
- Serve with ribbon noodles and sprinkle with parmesan.
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