Tagliatelle with Porcini Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g taliatelle
- 50 g porcini mushrooms, dried
- 2 small shallot (s), finely chopped
- 2 cloves garlic, finely chopped, not pressed
- 15 g butter
- 1 dl white wine, dryer
- 1 teaspoon broth, (bouillon paste)
- 1 bunch parsley, finely chopped
- 1 bunch chives, finely chopped
- 1 teaspoon, leveled corn starch, (Maizena)
- 1 dl cream
- 1 pinch (s) salt
- 1 pinch (s) pepper, from the mill
- 1 tablespoon paprika powder, as a decoration for the edge the plate
- 2 dl water, lukewarm (soak the mushrooms)
Print Recipe
Pin Recipe Instructions
- Soak the boletus in lukewarm water for at least an hour.
- Remove mushrooms from the soaking water, filter the water, set aside.
- Wash the mushrooms a little more under running water and cut them into small pieces if necessary.
- Sauté the finely chopped onions and garlic in butter, add the mushrooms and sauté. Deglaze with the white wine, simmer for a short time, add the soaking water and the bouillon paste and allow to dissolve. Add half of the chopped parsley and reduce the sauce to two thirds.
- Dissolve the maizena in a little cold water and add to the sauce to set, let it boil gently. Then add the cream and the rest of the parsley, season with salt and pepper.
- In between cook the pasta so that it is roughly done with the sauce.
- Arrange the pasta in batches on a large white plate, pour some sauce over it and decorate the edge of the plate with the paprika and chives.
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