Tagliatelle with Cream and Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g taliatelle, reen
- 200 g taliatelle, white
- 100 g raw ham, mild, e.. Parma ham
- 300 g mushrooms (mushrooms, oyster mushrooms, chanterelles), fresh
- 0.5 ½ lemon (n)
- 0.5 ½ bunch parsley, smooth
- 0.5 ½ bunch basil
- 200 g cream
- 150 ml meat stock, mild
- 1 clove garlic
- 1 ½ tablespoon butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cooking pasta.
- Cut the raw ham into narrow strips. Clean the mushrooms, cut into thin slices and drizzle with 1 tablespoon of lemon juice.
- Melt 0.5 tablespoon butter in a large saucepan. Press in the garlic clove and sauté gently. Pour 200 g of cream and 150 ml of meat stock, simmer until creamy over a higher heat.
- Melt 1 tablespoon of butter in a pan. Stir in mushrooms in portions and fry. Finely chop the parsley, mix with the ham strips into the mushrooms and fry briefly over a mild heat. Salt and pepper carefully.
- Season the cream sauce with salt, pepper and lemon juice, pour over the cooked noodles. Cover with the mushroom and ham mixture and sprinkle with basil leaves. Roughly pepper from the mill.
- The name hay and straw comes from the white and green ribbon noodles that make the dish look very pretty.
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