Summary

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)

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Instructions

1. 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.
2. Mix with the cooked tagliatelle in a large bowl, sprinkle with herbs if necessary.