in Recipes

Tagliatelle with porcini mushrooms

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Ingredients for 4 servings:

  • 500g tagliatelle
  • Rapeseed oil
  • 500 g porcini mushrooms, fresh or chestnut mushrooms, chanterelle mushrooms, etc.
  • 4 shallots
  • 4 cloves garlic
  • 1 cup(s) chicken broth
  • 1 cup of sweet cream
  • 1 cup crème fraîche
  • Salt and pepper, from the mill
  • some parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

I usually use the mushrooms frozen, only in autumn when we go mushroom hunting almost every day, there are fresh

Fry the cleaned, sliced, and washed mushrooms in rapeseed oil. Once the liquid has evaporated, add the diced shallots and sliced ​​garlic, and season with salt and pepper. Add the chicken stock and simmer over low heat for a while longer, then stir in the cream and crème fraîche and season to taste. In a large bowl, combine with the al dente tagliatelle and sprinkle with parsley.

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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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