How to make
Tagliatelle with porcini mushrooms is a very tasty autumn dish, a real treat for fans of this mushroom. Fresh tagliatelle is perfect for this delicious cream without the addition of cooking cream.
Do not miss out on this special dish that is prepared in a few minutes and is ideal to enjoy lunch with family or in the company of your friends, success is guaranteed on any occasion.
For the preparation of tagliatelle with mushrooms, you must start with the mushrooms, which will be carefully cleaned to eliminate the remains of soil on their surface and then cut into slices.
Then take a large pan and add butter, heat it along with the whole clove of garlic so that you can easily remove it when it flavors the oil.
Add the mushrooms and stew them over high heat. Season with salt and black pepper and cook for about 5 minutes along with fresh thyme leaves.
When the mushrooms are soft and cooked, remove a little more than half of them from the pan. Puree the separated mushrooms with a blender, adding a few tablespoons of grated cheese, so that a creamy sauce is obtained. Then you will add the pureed mushrooms to the dairy sauce.
Prepare the dairy sauce by melting the butter, then add the flour and mix until a cream without lumps is obtained. Then add the milk a little at a time while mixing.
Cook the pasta sauce over low heat until creamy. At this point, add the sautéed mushrooms, the blended mushrooms, some more grated cheese if you like, a pinch of nutmeg, salt and black pepper.
Cook the tagliatelle in plenty of salted water and flavor with the prepared mushroom sauce. If you like, sprinkle with more grated cheese and serve the hot and creamy tagliatelle immediately.
If desired, serve with a thin slice of loin pre-cooked in a pan for 2-3 minutes and placed on top of the mushroom pasta.
I chose this option because the dish is very dietary - for some of us!
Or just eat tagliatelle with mushroom sauce.
Enjoy!
