in Germany

Tagliatelle with porcini mushroom cream sauce

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Ingredients for 4 servings:

  • 1 shallot(s)
  • 400 g porcini mushrooms, fresh
  • 2 tbsp oil
  • 50 g butter
  • 1 clove(s) garlic
  • 500 ml cream
  • 1 shot of dry white wine
  • salt and pepper
  • possibly Fondor
  • 1 bunch parsley, flat
  • 500g tagliatelle
  • Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the tagliatelle al dente. Dice the shallot and sauté in the oil until translucent. Add the chopped porcini mushrooms and sauté lightly with the butter and chopped garlic. Add the cream and wine and let it thicken slightly. Season with salt and freshly ground black pepper, adding a little Fondor if desired. Finally, stir in the chopped parsley. Serve with the tagliatelle. If desired, grind the top with a pepper mill and serve with freshly grated Parmesan cheese.

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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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