in Italy

Tagliatelle in mushroom cream sauce

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Ingredients for 4 servings:

  • 20 g porcini mushrooms, dried
  • ¼ liter of water
  • ½ tsp thyme, dried
  • 1 onion(s)
  • 500 g mushrooms, fresh
  • 500 g pasta (tagliatelle)
  • Salt
  • Pepper, white
  • 1 tbsp oil
  • 2 tsp flour
  • ⅛ liter white wine
  • 200 g sour cream or crème fraîche
  • 40 g Parmesan, sliced

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soak the porcini mushrooms in lukewarm water for about 15 minutes. Finely dice the onion. Thinly slice the mushrooms. Cook the pasta in plenty of boiling salted water for about 8 minutes. Fry the mushrooms in hot oil. Add the onion and fry. Sprinkle with flour and sauté. Deglaze with the wine and porcini mushrooms, including the soaking water, and bring to a boil. Stir in the sour cream and thyme. Simmer everything for about 5 minutes. Season the sauce with salt and pepper. Drain the pasta and toss with the mushroom sauce. Serve. Sprinkle with Parmesan cheese to taste.

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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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