Pappardelle with Mushrooms and Basil
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
- Ingredients
- 400 grams narrow Tagliatelle
- 200 grams Oyster mushrooms (cleaned and cut)
- 150 grams small Chanterelle (cleaned)
- 2 shallots (finely chopped)
- 300 Crème fraiche
- 125 milliliters Veal stock (jarred)
- 2 Basil (leaves)
- 1 garlic clove
- 2 Tbsps butter
- salt
- freshly ground pepper
- lemons
Preparation steps
1.
Mix the veal stock with the creme fraiche, bring to a boil, and simmer until creamy.
2.
Sweat the shallots in butter. Press the garlic and add to the shallots. Add the mushrooms, and cook for about 4 minutes. Season to taste with salt, pepper, and 1 tablespoon of lemon juice.
3.
Cook the pasta until al dente in boiling salted water.
4.
Coarsely chop the basil, and stir into the sauce with the salt, pepper, and lemon juice.
5.
Drain the pasta, and transfer to warmed plates. Top with the cream sauce and arrange the mushrooms on the plate.
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