Tagliatelle with two kinds of mushrooms

Ingredients for 2 servings:

• 200 g mushrooms
• 200 g oyster mushrooms
• 1 dashes lemon juice
• 1 onion(s)
• 2 cloves garlic
• 1 bunch of parsley
• 4 tbsp olive oil
• 40 g butter
• 1 tsp salt
• 1 pinch(s) of pepper
• 200 g pasta (tagliatelle)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Tagliatelle in mushroom and oyster mushroom sauce

Cook the tagliatelle al dente. Meanwhile, heat the oil and butter in a pan. Add the finely chopped onion and sauté. Add the sliced ​​mushrooms. Pour over the lemon juice. Cook uncovered for 10 minutes over medium heat. Just before the end, add the finely chopped garlic cloves. Remove from the heat, add salt and pepper to taste, and stir in the finely chopped parsley. Drain the tagliatelle and toss with the sauce. Serve immediately. For wine, I recommend dark Lagrein from South Tyrol.