How to make
Mix the blue cheese, cream and yogurt in a small bowl.
Wash the mushrooms, remove the stalks, season with salt and place a small piece of butter into each mushroom. Arrange them into a baking tray with a little water and bake them in a preheated oven to 480°F (250 degrees).
We prefer to cook the mushrooms in the oven, instead of sautéing them, since they preserve their taste and the sauce turns out a lot tastier.
Heat the remaining butter in a pan and drizzle with olive oil. Saute the garlic until golden brown.
Deglaze with the white wine and reduce the heat. Once the wine evaporates, add the creamy blue cheese mix. Season with black pepper and nutmeg.
Turn off the stove and stir to achieve a homogeneous sauce.
Keep in mind that the cream should not boil.
Cook the tagliatelle in boiling salted water with a drizzle of olive oil and cook for 5-7 minutes.
Mix the baked mushrooms and their juices with the washed parsley, and the cream sauce and blend.
Strain the cooked tagliatelle and mix them with the puree. Wait for a couple of minutes for the flavours to blend and serve with white wine .
You can sprinkle some parmesan cheese on top.
Enjoy your meal!
