Tagliatelle in Béchamel Sauce with Mushrooms Lena

Tagliatelle in Béchamel Sauce with Mushrooms Lena

Tagliatelle in Béchamel with Mushrooms Lena

• This is a meal that I adore, and it is incredibly tasty. The combination of tagliatelle pasta with a rich béchamel sauce and the earthy flavor of mushrooms creates a delightful culinary experience. The preparation is quick and efficient, taking about 30 minutes in total, which makes it an excellent choice for a weeknight dinner or a special occasion. To make the most of your time, it is essential to prepare all the ingredients simultaneously, ensuring a smooth cooking process that allows you to enjoy this delicious dish without unnecessary delays.

Preparation and Ingredients

• To start, gather your ingredients, which typically include fresh tagliatelle, a selection of mushrooms—such as cremini, shiitake, or button mushrooms—milk, butter, flour, and a pinch of nutmeg to enhance the flavor of the béchamel. You may also want to include grated cheese, such as Parmesan or Gruyère, to add an extra layer of richness to the sauce.

Cooking Step by Step

• Begin by cooking the tagliatelle in a large pot of salted boiling water, following the package instructions until it reaches al dente perfection. While the pasta cooks, you can simultaneously prepare the béchamel sauce. In a saucepan, melt the butter over medium heat and whisk in the flour to create a roux. Gradually add the milk, stirring continuously to avoid lumps, and let the mixture thicken. Season with salt, pepper, and nutmeg to taste.

• Next, sauté the mushrooms in a separate pan until they are golden brown and tender. This step will enhance their flavor and create a lovely texture that complements the creamy béchamel. Once the mushrooms are cooked, combine them with the béchamel sauce, allowing the flavors to meld together beautifully.

• After the tagliatelle is cooked and drained, toss it gently with the béchamel and mushroom mixture, ensuring that every strand of pasta is coated in the luscious sauce. For an added touch of sophistication, sprinkle grated cheese on top and place the dish under the broiler for a few minutes until the cheese is melted and bubbly.

Conclusion

• This dish is not only fantastic in taste but also visually appealing, making it a wonderful centerpiece for any dining table. Serve it hot, garnished with fresh herbs such as parsley or chives for a burst of color and flavor. Whether you are cooking for yourself, family, or friends, this tagliatelle in béchamel with mushrooms Lena is sure to impress and satisfy. I highly encourage you to try this recipe; it is truly fantastic and will become a beloved staple in your culinary repertoire. Follow the recipe closely, and enjoy every bite of this exquisite meal.

Ingredients: simple, total time: 40 min. 4 servings

• 400 g or 1 pack of tagliatelle with egg pasta (yellow)

• 2 Tablespoons olive oil

• 1 onion/ finely chopped

• 3 cloves of garlic

• 500 g mushrooms

• 30 g butter

• 1 Tablespoon parsley

• 1 teaspoon salt

• 1 teaspoon pepper

• 500 ml Béchamel white sauce or 500 ml sour cream

Tagliatelle in Bechamel sauce with mushrooms Lena recipe

Preparation:

Béchamel sauce: how to prepare:

• 570 ml (1 pint) Milk

• 50 g (2 oz) Butter

• 50 g (2 oz) Plain flour

• 4 g (1/2 tsp) Salt

• A pinch of nutmeg

Directions for Béchamel sauce:

1. Heat the milk. For a quick method, microwave it for 3 minutes; alternatively, you may heat it in a pan.

2. Subsequently, incorporate a pinch of nutmeg.

3. Add the salt and stir thoroughly.

4. Place the butter in a saucepan over low heat and allow it to melt.

5. Once the butter has melted and begins to bubble, gradually add the flour, whisking continuously. Continue whisking until the flour is fully coated with the butter, resulting in a sandy texture, known as a white roux.

6. This process should take a couple of minutes. Allow the roux to cool down, as it is not advisable to add hot milk to a hot roux due to the risk of burning and creating a lumpy mixture.

7. Once the roux and pan have cooled, return the pan to the heat and gradually incorporate the milk.

8. Meanwhile, continue whisking.

9. Ensure the roux is fully integrated with the milk and no lumps remain. Reduce the heat to low and stir gently. Continue stirring until the sauce thickens. Remove the pan from the heat and set it aside. For a perfectly smooth sauce, strain it through a sieve. Your béchamel sauce is now ready.

Mushrooms preparation:

1. Finely chop the onion, garlic, and primrose. Slice the mushrooms thinly.

2. In a medium-sized, deep pot, heat 2 tablespoons of olive oil. Sauté the onion for a few minutes until it becomes translucent. Add the mushrooms, cover the pot, and allow the moisture to release from the mushrooms. Then, incorporate the butter and chopped garlic, stirring thoroughly. Season with salt and pepper to taste. Next, add the béchamel sauce and mix well over low heat. Let it simmer for approximately 10 minutes, then turn off the heat and add the parsley.

3. If béchamel sauce ingredients are unavailable, sour cream can be used as an alternative.

4. This is my recipe, and the flavor is exceptional!

Buon appetito!

Video on YouTube: https://www.youtube.com/watch?v=TshxNQGlW1A&t=21s

Tagliatelle in Béchamel Sauce with Mushrooms Lena 

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