Tagliatele with Porcini Mushrooms and Radicchio

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Tagliatele with Porcini Mushrooms and Radicchio
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
728
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie728 cal.(35 %)
Protein22 g(22 %)
Fat36 g(31 %)
Carbohydrates76 g(51 %)
Sugar added0 g(0 %)
Roughage13.5 g(45 %)
Vitamin A0.4 mg(50 %)
Vitamin D4.7 μg(24 %)
Vitamin E1.8 mg(15 %)
Vitamin K3.3 μg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin15.4 mg(128 %)
Vitamin B₆0.3 mg(21 %)
Folate84 μg(28 %)
Pantothenic acid4 mg(67 %)
Biotin22.7 μg(50 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C19 mg(20 %)
Potassium866 mg(22 %)
Calcium111 mg(11 %)
Magnesium87 mg(29 %)
Iron3.8 mg(25 %)
Iodine12 μg(6 %)
Zinc3.8 mg(48 %)
Saturated fatty acids18.8 g
Uric acid181 mg
Cholesterol78 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
400 grams Tagliatelle (or whole wheat)
salt
500 grams Porcini mushroom
1 shallot
2 garlic cloves
2 Tbsps olive oil
100 milliliters dry white wine
250 milliliters Whipped cream
2 Tbsps Crème fraiche
freshly ground peppers
1 smaller Radicchio (about 250 g)
2 Tbsps butter

Preparation steps

1.

Cook the tagliatelle in boiling salted water until al dente. Clean and thinly slice the mushrooms. Peel and finely chop the shallots and garlic. Sauté the mushrooms briefly in the oil over high heat, then remove from the pan. Add the shallots and garlic to the pan, sauté quickly, then deglaze with the white wine. Bring to a simmer, and stir in the cream and creme fraiche. Return the mushrooms to the pan and cook for 1-2 minutes. Season to taste with salt and pepper.

2.

Rinse, trim, and julienne the radicchio. Sauté quicklu in butter, season with salt, and mix in the drained tagliatelle. Transfer to plates, add the sliced mushrooms, and top with the sauce.