John Myers
Ingredients for 4 servings:
- 500 g tagliatelle pasta
- 100 g butter
- 250 g mushrooms
- 300 ml cream
- 500 ml stock (porcini mushroom stock)
- 200 ml white wine
- 1 large onion(s)
- 2 garlic cloves
- some olive oil
- salt and pepper
- 50 g Parmesan, freshly grated
- some chives
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Add the tagliatelle pasta to 2 liters of boiling, salted water. After 6 minutes, the tagliatelle pasta should be al dente. Drain in a colander. Chop the mushrooms, onion, and garlic. For the sauce, heat a little olive oil in a pan over medium heat and slowly melt the butter, taking care not to brown it. Add the chopped onion and fry until golden brown. Add the chopped mushrooms and fry them too. Season with salt and pepper. Deglaze with the white wine. Allow the wine to reduce slightly. Stir in the chopped garlic. Pour over the porcini mushroom stock and bring back to a simmer. Finally, add the cream. I like to add the tagliatelle pasta to the pan with the sauce and mix the ingredients together. Top with a little grated Parmesan cheese. Garnish with chives and serve. There is a video for this recipe on YouTube; you can find the link to my channel in my profile.
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