Tagliatelle with Mushroom sauce
- May 1
- 2 min read
Updated: 3 days ago
A simple and quick Italian meal with pasta, which gives an amazing taste of mushrooms and the addition of Porcini. For this recipe, you will need tagliatelle, mushrooms, dry pack Porcini, Knorr Porcini soup cube, white wine, garlic and onion, the rest of the ingredients are already in the house. Follow the recipe.
Ingredients: simple, total time: 60 min. 4 serving
480 g tagliatelle
300 g button mushrooms/ cut into leaves
50 g dry Porcini soak in 130 ml white wine
3 Tbsp Olive oil EVO
1/2 onion/ finely chopped
40 g butter
2 big cloves of garlic/ minced
1/2 tsp salt
1 flat tsp black pepper to taste
1 Knorr cube soup Porcini
400 ml of water
1 tsp dry parsley
1 full Tbsp flour + 150 ml water
1 full Tbsp Philadelphia cream cheese
Preparation:
Prepare all the ingredients listed above.
Soak the dried mushrooms in white wine in a small bowl and leave for 20 minutes.
Add the Knorr Porcini soup cube to a small pot and pour 400 ml of water.
Cut the button mushrooms into thin slices.
Put a medium pot with water to heat on a low, moderate heat, add one teaspoon of salt and 1 spoon of olive oil.
Instructions:
Chop the onion and garlic.
Add olive oil to the wok pan and heat over low to moderate heat.
Add the chopped onion and simmer for a few minutes until softened.
When the onion softens, add chopped mushrooms, salt and black pepper, and cover.
Cook until the mushrooms release their water, soften and change color.
Pour the liquid with Porcini, cook until alcohol evaporates about 10 minutes, covered to low moderate heat.
Then pour in vegetable broth, let it simmer until 1/3 of the liquid evaporates, about 15 minutes half covered.
Add the cube of butter, minced garlic and mix well
When the garlic released its scent, mix 1 full spoon of flour with a 150 ml water in a cup, then gradually add to the sauce and stir until it thickens. Simmer for another 5 minutes, then sprinkle with dry parsley.
Reduce the temperature and pour in 1 spoon Philadelphia cream cheese, stir about 1 minute, and set aside.
Pasta:
Add the tagliatelle to the boiling water and cook alla dente(6-7 minutes) or according to the instructions on the package.
Drain them well.
Put the strained tagliatelle in a plate, add 2 medium ladles of mushroom sauce over them.
Serve with grated Parmesan cheese as you like.
Buon appetito!
NOTE:
You can use any other brown mushrooms instead of button mushrooms.
If the mushrooms do not release liquid, you just need to fry them for about 3–4 minutes, stirring occasionally, then add Porcini with wine.
Keep the rest of the mushrooms sauce covered in the refrigerator for up to 2 days, heat in the small saucepan.
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