Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g taliatelle
- 400 g oyster mushrooms
- 3 spring onion (s)
- 1 clove garlic
- 200 ml vegetable stock
- 50 ml white wine
- 200 g crème fraîche
- Salt and pepper, from the mill
- Sauce thickener, light, optional
- Parsley, for garnish
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet. At the same time, clean the mushrooms, cut the spring onions into fine rings and the mushrooms into strips. Mash the garlic.
- Sauté the garlic, mushrooms and spring onions in heated butter, pour in the white wine and stock, add the crème fraîche, bring to the boil and simmer for 2 - 3 minutes over low heat.
- Season the oyster mushroom sauce with salt and pepper to taste, thicken it with a sauce thickener and add to the pasta. Garnish with parsley if desired and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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