Tagliatelle with Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, taliatelle
- 500 g porcini mushrooms, fresh or chestnuts, red caps, etc.
- 1 cup sweet cream
- 1 cup crème fraîche
- 4 shallot (s)
- 4 cloves garlic
- 1 cup chicken broth
- Salt and pepper, from the mill
- possibly herbs
- Oil (rapeseed oil)
Print Recipe
Pin Recipe Instructions
- Fry the cleaned, cut, washed mushrooms in rapeseed oil when the liquid has evaporated, add the shallots and garlic slices, season with salt and pepper, add the chicken broth. Let simmer a little over a low heat, then stir in the cream and creme fraiche, season to taste.
- Mix with the cooked tagliatelle in a large bowl, sprinkle with herbs if necessary.
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