John Myers
Ingredients for 2 servings:
- 250 g pasta (tagliatelle)
- 300 g mushrooms
- 1 onion(s)
- 1 garlic clove(s)
- 1 tomato(s), ripe
- some stalks of herbs as desired (chives, parsley)
- 300 ml cream
- 2 tbsp crème fraîche
- some white wine
- possibly milk
- cornstarch
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the tagliatelle in salted water until al dente. Sauté the chopped onions and garlic in oil until translucent, add the cleaned and sliced mushrooms. When the mushrooms are cooked, deglaze with white wine. Add the cream and let it reduce slightly. Meanwhile, peel and dice the tomatoes. Wash the herbs, finely chop them, and let them simmer in the sauce with the diced tomatoes for a while. Finally, season the sauce with salt and pepper and refine it with crème fraîche. Those on a tighter diet can replace the cream and crème fraîche with milk. To thicken, mix 1 tablespoon of cornstarch with a little water or milk to avoid lumps.
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