John Myers
Tagliatelle with Mushroom Cream
The perfect tagliatelle with mushroom cream recipe with a picture and simple step-by-step instructions.
- 250 g Tagliatelle
- 1 Onion
- 1 Clove of garlic
- 0,5 Lemon
- 400 g Mixed mushrooms (oyster mushrooms, brown and white mushrooms)
- 75 g Soyananda sour cream
- 2 Branches Tarragon
- 3 Stems Parsley
- Yeast flakes to taste
- Salt pepper
- Oil
- Finely chop the onion and garlic.
- Remove the herbs from the stalk and chop finely.
- Cook the pasta according to the instructions on the packet.
- Cut the mushrooms into bite-sized pieces.
- Steam the onion and garlic in a little oil until translucent. Then add mushrooms. When the mushrooms begin to give off water, season with salt and pepper. Then add the lemon juice and the soyananda sour cream. Stir in herbs and remove from heat. Let it steep for about 5 minutes with the lid on. If necessary, season with yeast flakes if you want it cheesy.
- Serve with the pasta.
- Experiment with the mushrooms. Take king oyster mushrooms, chanterelles or porcini mushrooms when it’s in season.
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