Tagliatelle with Stone Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 clove garlic
- 1 onion (s)
- 50 g raw ham
- 200 g mushrooms (stone mushrooms)
- 1 tablespoon oil
- 160 g ribbon noodles
- salt and pepper
- some parsley
- 50 g sour cream
- 50 ml milk
- 50 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Peel the garlic clove and the onion and cut into fine cubes. Remove any visible fat from the raw ham and dice finely. Wash the stone mushrooms briefly and cut them into slices.
- Bring 1.5 liters of salted water to a boil in a saucepan. Heat the oil in a large non-stick pan and fry the onion, garlic and ham cubes in it. Add the mushrooms and continue frying over high heat so that the resulting liquid evaporates again. Season everything with salt and pepper.
- In the meantime, cook the ribbon noodles in salted water for about 6 to 8 minutes.
- Wash and chop the parsley.
- Add the sour cream and milk to the mushrooms. Drain the cooked ribbon noodles and mix immediately with the mushrooms. Season to taste and serve sprinkled with parsley and parmesan.
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