John Myers
Ingredients for 4 servings:
- 200 g tagliatelle, green
- 500 g mushrooms
- 3 small onions
- 50 g butter
- Salt and pepper, freshly ground
- 250 ml whipped cream
- 500 g schnitzel meat
- 4 tbsp oil
- 250 ml vegetable stock
- 200 g sour cream
- 3 tbsp parsley, freshly chopped or frozen
- 40 g butter
- 150 g cheese, grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the pasta in salted water according to the package instructions until al dente, then drain. Clean the mushrooms and wipe them with a paper towel. Slice the mushrooms. Peel the onions and finely dice them. Melt the butter in a saucepan. Sauté the onions until translucent. Add the sliced mushrooms and sauté for about 5 minutes. Season with salt and pepper. Add the cream and bring to a boil. Rinse the meat under cold running water, pat dry, and cut into strips. Heat the oil and brown the meat in batches. Season with salt and pepper, and deglaze with a little stock. Add the meat to the mushroom mixture. Carefully stir in the sour cream and pasta and season to taste. Stir in the parsley. Place everything in a baking dish, sprinkle with butter flakes and cheese, and bake in a preheated oven at 180°C (top/bottom heat), 160°C (fan oven), or gas mark 2-3 for about 20 minutes.
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