Tagliatelle with mushrooms Ingredients: 1 spoon of - olive oil - 6 sprigs of - parsley - chopped 20 cl of - crème fraîche - salt - 30 g of - butter - pepper - 300 g of - tagliatelle - or linguine 250 g of - mushrooms - porcini mushrooms, trumpet mushrooms, chanterelles 2 cloves of - garlic - 30 g of - grated parmesan .
Utensils：
- 1 knife- knives 1 Set 3 pans- best pans 1 pitter- 1 kitchen scale- scales 1 dish-
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Slice the washed and dried mushrooms.
Phase 2
Add the melted butter and olive oil to brown the mushrooms for 10 minutes over low heat.
Phase 3
At the end of cooking, add the crushed and cut garlic, the crème fraîche and the parmesan, without forgetting to season.
Phase 4
Cook the pasta while waiting in boiling salted water.
Phase 5
Add the drained pasta to the mushroom cream.
Phase 6
Allow the sauce to absorb well while stirring.
Phase 7
Present in a hot dish and sprinkled with parsley.
Utensils：
- 1 knife- knives 1 Set 3 pans- best pans 1 pitter- 1 kitchen scale- scales 1 dish-
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Slice the washed and dried mushrooms.
Phase 2
Add the melted butter and olive oil to brown the mushrooms for 10 minutes over low heat.
Phase 3
At the end of cooking, add the crushed and cut garlic, the crème fraîche and the parmesan, without forgetting to season.
Phase 4
Cook the pasta while waiting in boiling salted water.
Phase 5
Add the drained pasta to the mushroom cream.
Phase 6
Allow the sauce to absorb well while stirring.
Phase 7
Present in a hot dish and sprinkled with parsley.