Tagliatelle with mushrooms and porcini

Ingredients for 3 servings:

• 30 g dried porcini mushrooms or 200 g fresh
• 200 g mushrooms
• 120 ml cream
• 1 shallot(s)
• 2 tbsp olive oil
• wine, white
• 250 g pasta (tagliatelle)
• Salt and pepper, freshly ground

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Tagliatelle with porcini mushrooms

Soak the dried porcini mushrooms in cold water for at least 15 minutes. Clean the fresh porcini mushrooms (if possible, just wipe them gently with a brush or cloth) and slice them. Peel and dice the shallots. Clean the mushrooms and cut them into flakes. Heat water in a sufficiently large pot and add salt (no oil or fat!). Heat the olive oil in a pan, add the shallots, and let them become translucent. Drain the soaked porcini mushrooms. Add the soaked or fresh porcini mushrooms to the shallots in the pan, along with the mushrooms. Stir gently, reduce the heat slightly, and simmer for 2 minutes. Add a splash of white wine and cook the alcohol while stirring. After a while, add the cream and mix. Season with salt and pepper, and simmer with the lid on over medium heat, stirring occasionally until the cream has thickened and browned. Add the tagliatelle to the boiling pasta water and cook until al dente. Drain and rinse briefly in cold water, drain well, and toss in a little butter. Arrange the tagliatelle on large pasta plates, top with salsa, and you’re done. A mixed or green salad always goes well with the dish. Variation: Instead of cream, add diced bacon to the shallots and mushrooms, along with the wine. Add 1/4 bunch of parsley, washed, chopped, and stir in, and serve as the sauce. You can also use bavette, linguine, or penne instead of tagliatelle.