John Myers
Contents
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Ingredients
- 250 g Fresh boletus mushrooms
- 1 piece Onion small
- 1 tablespoon Clarified butter
- 150 ml Cream
- 2 Branches Fresh thyme
- 2 cl Cognac
- Salt and pepper
- 130 g Tagliatelle
- Salt for the cooking water
Instructions
- Cook the pasta according to the instructions "al dente".
- Clean the stone mushrooms and cut them into small pieces. Peel onion and chop finely. Pluck the leaves from the thyme branches. Heat the clarified butter in a pan and roast the mushrooms and onions in it.
- As soon as the mushrooms are soft - after approx. 5 - 7 minutes - pour the cream, add the cognac, thyme leaves and season with salt and pepper.
- Drain the pasta, DO NOT rinse it with water and DO NOT put any oil on it.
- Place the tagliatelle with the mushrooms on a pre-warmed plate and garnish with a sprig of thyme.
- Serve with green lettuce or iceberg lettuce.
- Of course, other types of pasta are also suitable for this dish. However, you cannot achieve this fine taste with other mushrooms by far.
Nutrition
Serving: 100gCalories: 219kcalCarbohydrates: 17gProtein: 6gFat: 13.4g
