Tagliatelle with Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 100 g ham, raw
- 300 g chanterelles or mushrooms, fresh
- 1 clove garlic
- 25 g butter
- 200 ml cream
- 150 ml vegetable stock
- 0.5 ½ bunch parsley, smooth
- 0.5 ½ glass white wine, drier
- 500 g ribbon pasta, reen and white
- 50 g parmesan cheese
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the ham into narrow strips. Clean the chanterelles or mushrooms and cut in half, depending on their size.
- Peel and squeeze the garlic and fry lightly in part of the heated butter. Add the cream and vegetable stock and bring to the boil. Reduce the sauce over a higher heat until it has a creamy consistency. Season to taste with salt and pepper.
- Heat the remaining butter and sear the mushrooms in it. Wash and finely chop the parsley. Mix most of the parsley with the ham strips and mushrooms and fry over a low heat. Season to taste with pepper and salt. Deglaze with the white wine.
- Boil the two types of pasta according to the instructions on the packet until they are firm to the bite - mix well together in the saucepan while cooking. Then drain through a sieve.
- Place the pasta on a plate and pour the cream sauce over it. Then distribute the mushroom and ham mixture between the portions and serve sprinkled with the remaining parsley and parmesan.
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