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
Print Recipe
Pin Recipe Instructions
- 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.
- Serve with the tagliatelle. Possibly go over it again with the pepper mill (nice for the eye) and serve with fresh Parmesan.
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