John Myers
Tagliatelle with Mushroom Sauce
The perfect tagliatelle with mushroom sauce recipe with a picture and simple step-by-step instructions.
- 400 g Tagliatelle
- Salt
- 200 g Fresh chanterelles
- 250 g Mushrooms brown
- 1 medium sized Clove of garlic
- 1 tsp Clarified butter
- 80 g Serrano ham slices
- 250 g Whipped cream
- 6 Stems Fresh thyme
- 4 tbsp Parmesan shaved
- Salt and pepper
- Cook the pasta in plenty of salted water according to the instructions on the package for about 8-10 minutes. In the meantime, clean the chanterelles with a brush and cut in half depending on their size. Clean and slice the mushrooms, peel off the garlic clove, halve and slice, pluck the thyme leaves from the stems.
- Cut the serrano ham slices into small pieces, heat a pan and fry the ham pieces until crispy, add the chanterelles and fry them for about 3 minutes, season with salt and pepper, add the cream and simmer for about 5 minutes.
- Heat the butter lard in a pan. Lightly fry the mushrooms and garlic in it. Add the chanterelle mixture, season with salt, pepper and a little thyme (half of the leaves). Drain the pasta and serve with the mushroom sauce on plates Serve sprinkled with thyme leaves.
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