Mushroom Tagliatelle With Cream And Parmesan
Imagine coming home after a busy day, the kitchen filled with the gentle hum of a simmering sauce. In your favorite pan you’ve coaxed tender mushrooms to a gold
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.astridskitchen.com.
Cooking tools:
- Grater
- Colander
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Tongs
- Wooden spoon
- Plate
Ingredients
- 2 Tbs. oil
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 8oz/225g button mushrooms, wiped and sliced
- good dash of mushroom ketchup
- 3 Tbs. double cream
- 2 Tbs. freshly grated Parmesan
- 1 Tbs. freshly snipped chives
- salt
- freshly ground black pepper
- squeeze of lemon juice
- 12oz/350g fresh egg tagliatelle (or use dried)
- extra Parmesan, coarsely grated, for decoration
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