Tagliatelle with mixed mushrooms in a creamy sauce

Another vegetarian offering for our Gent night

Tagliatelle with mixed mushrooms in a creamy sauce

Doesn't look much but it was very filling (and very good)
Servings:	Serves 2
Calories per serving:	827
Ready in:	25 minutes
Prep. time:	10 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Best recipe review Pasta and mushrooms - yum! 4/5 A great mix and a filling meal. Jerry, aka Chef)

Tagliatelle with mixed mushrooms in a creamy sauce, the ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 tablespoons olive oil
• 115g baby button mushrooms
• 150g chestnut mushrooms, finely sliced
• 90g oyster mushrooms, roughly chopped
• 1 small glass white wine
• 3 garlic cloves, peeled and crushed
• sea salt & freshly ground black pepper
• Big handful of fresh parsley, finely chopped
• 1 scant teaspoon of paprika
• 150 ml double cream
• 200g fresh tagliatelle

Method

1. In a big pan, add lots of boiling water, bring back to the boil and add the pasta, vigorously simmering for 10 minutes. It should be al dente.
2. Meanwhile, heat the oil in a large frying pan or wok. Gently fry the mushrooms for 5 minutes.
3. Add the wine, raise the heat, boil and stir for a few minutes, reduce the heat, add the garlic, salt and lots of black pepper.
4. Add the paprika and parsley, stir in the cream and cook very gently for about 5 minutes stirring now and then.
5. Drain the pasta and add it back to the sauce, toss well and serve.

Variations

Use any select of interesting mushrooms, including rehydrated dried mushrooms.

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