Tagliatelle with Mushroom and Cream Sauce

Summary

Ingredients

• 500 g ribbon noodles
• 100 g butter
• 250 g mushrooms, chopped
• 300 ml cream
• 500 ml stock (porcini mushroom stock)
• 200 ml white wine
• 1 large onion (s), chopped
• 2 clove (s) garlic, chopped
• 50 g parmesan, freshly rated
• some chives rolls

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Instructions

1. Put the ribbon noodles in 2 liters of boiling, salted water. After 6 minutes, the pasta should be al dente. Pour into a kitchen sieve.
2. For the sauce, heat some olive oil in a pan over medium heat and let the butter slowly melt in it, but be careful not to turn the butter brown. Add the chopped onion and fry until golden brown. Add the chopped mushrooms and fry them too. Season to taste with salt and pepper. Deglaze with the white wine. Let the wine reduce a little. Now stir in the chopped garlic. Pour the porcini mushroom stock over and simmer again. Add the cream at the end.
3. I like to put the ribbon noodles in the pan with the sauce and mix the ingredients like that.
4. As a topping, add a little grated Parmesan cheese on top. Garnish with a little chives and serve.