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INGREDIENTS |
- 400g tagliatelle
- 75g porcini mushrooms (optional)
- 200g mushrooms
- 1 glass fresh cream
- Chicken broth (or 2 Maggi cubes)
- 50g parmesan
- 1 glass of white wine
- 2 shallots or onions
- 50g butter
- Olive oil, salt and white pepper
PREPARATION |
- Dip the porcini mushrooms in the water and keep them aside.
- Brown the sliced onions in olive oil, add the mushrooms than the porcini mushrooms and stir 3-4 mins; you can add the white wine until it evaporates, then add the chicken broth and the porcini water, stir constantly.
- Add the crème fraiche and the parmesan cheese, season with salt and pepper. Add a spoon of corn flour diluted in ¼ cold water.
- Cook the tagliatelle al dente and mix with the sauce.
- Garnish with minced parsley.