Pasta

Tagliatelle with Porcini Mushroom Cream Sauce

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 shallot (s)
  • 400 g porcini mushrooms, fresh
  • 2 tablespoons oil
  • 50 g butter
  • 1 clove garlic
  • 500 ml cream
  • 1 dash white, dry wine
  • salt and pepper
  • 1 bunch parsley, smooth
  • 500 g pasta (taliatelle)
  • Fondor
Tagliatelle with Porcini Mushroom Cream Sauce
Tagliatelle with Porcini Mushroom Cream Sauce

Instructions

  1. Dice shallot and sauté in oil until translucent. Add the chopped porcini mushrooms and sauté lightly with the butter and garlic. Top up with cream and wine and allow to thicken slightly. Season to taste with salt, freshly grated black pepper and a little fondor. Finally fold in the chopped parsley.
  2. Serve with the tagliatelle. Possibly go over it again with the pepper mill (nice for the eye) and serve with fresh Parmesan.
Editorial Staff

About Editorial Staff

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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