John Myers
Mushroom Sauce with Ribbon Noodles
The perfect mushroom sauce with ribbon noodles recipe with a picture and simple step-by-step instructions.
- 400 g Fresh boletus or mushrooms
- 40 g Butter
- 3 Shallots
- 1 Clove of garlic
- 200 ml White wine or apple juice
- 200 ml Chicken stock
- 100 g Processed cheese
- 100 g Whipped cream
- 1 bunch Curly parsley
- 0,5 tsp Rubbed tarragon
- 100 g Parmesan
- 1 tsp White pepper
- 0,5 tsp Salt
- 500 g Tagliatelle
- Heat the butter in the pan, fry the diced shallots in it, add the cleaned, finely chopped mushrooms to the shallots in the pan and turn several times.
- Press garlic and season with salt, pepper and tarragon.
- Deglaze with white wine and let it boil down.
- Add the chicken stock and cream, bring to the boil and melt the cheese in it.
- Finally stir in chopped parsley.
- Serve with the boiled ribbon noodles and the Parmesan cheese.
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