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Tagliatelle with Mushroom Cream Sauce

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Tagliatelle with Mushroom Cream Sauce

The perfect tagliatelle with mushroom cream sauce recipe with a picture and simple step-by-step instructions.

  • 250 gr Tagliatelle
  • 250 gr Mushrooms; here champions
  • 100 ml Cream
  • 100 ml Milk
  • 70 gr Herbal cream cheese
  • 1 Clove of garlic
  • Butter
  • Salt, pepper, nutmeg
  • Thyme, oregano
  • Chives fresh
  1. Cook the ribbon noodles in salted water as usual. Clean the mushrooms and cut them into pieces that are not suitable for the munch. Heat the butter in a pan and fry the mushrooms with the garlic, thyme and oregano until cooked through. Then deglaze with cream and milk, add the herbal cream cheese and bring to the boil. Season the sauce with salt, pepper and a pinch of nutmeg and simmer over a low heat for 2-3 minutes, stirring occasionally. Add freshly chopped chives. Pour the strained noodles into the sauce and mix everything together well. Enjoy your meal!
Dinner
European
tagliatelle with mushroom cream sauce

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Written by John Myers

Professional Chef with 25 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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