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Ribbon pasta with mushroom and salmon sauce

updated

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Ingredients for 2 servings:

  • 250 g tagliatelle, green
  • 300 g mushrooms
  • 1 small onion(s)
  • 4 slices of smoked salmon, approx. 80-100 g
  • 2 tbsp oil
  • 15 g butter
  • 1 ½ tbsp flour
  • 150 ml vegetable stock
  • 150 ml cream
  • 1 tsp lemon juice
  • Salt and pepper, from the mill
  • some dill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the pasta according to the package instructions. Thinly slice the mushrooms, finely dice the onion, and slice the smoked salmon. Heat the oil and butter in a saucepan. Add the mushrooms and onion and sauté for about 2 minutes, stirring occasionally. Dust with flour and sauté briefly. Deglaze with vegetable stock and cream and bring to a boil briefly. Season the sauce with salt, pepper, and lemon juice. Carefully fold in the salmon strips. Serve the tagliatelle and sauce on plates. Garnish with dill sprigs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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