Tagliatelle with mushroom – cream – white wine – sauce

Ingredients for 4 servings:

• 500 g pasta (tagliatelle)
• 10 g porcini mushrooms, dried
• Milk
• 1 tbsp butter
• 1 tbsp olive oil
• 1 garlic clove(s), finely chopped
• 400 g mushrooms, finely sliced
• 125 ml white wine, dry
• 200 g crème fraîche
• Parmesan, freshly grated
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with mushrooms and dried porcini mushrooms

Place the dried porcini mushrooms in a small saucepan and cover with the cold milk. Bring to a boil, then let stand for 15 minutes. Chop the porcini mushrooms and reserve the milk. Melt the butter in the olive oil in a pan. Sauté the mushrooms, garlic, and chopped porcini mushrooms until the mushrooms begin to brown. Pour in the white wine and reduce slightly. Now add the crème fraîche and the soaking milk. Simmer for 5-10 minutes, until the sauce thickens. Season with salt and pepper. Meanwhile, cook the tagliatelle al dente according to the package instructions. Drain and toss with the sauce. Serve sprinkled with Parmesan cheese.