Tagliatele with Porcini Mushrooms and Radicchio

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Tagliatele with Porcini Mushrooms and Radicchio
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
400 grams
Tagliatelle (or whole wheat)
500 grams
1
2
2 tablespoons
100 milliliters
250 milliliters
2 tablespoons
freshly ground Pepper
1
smaller Radicchio (about 250 g)
2 tablespoons

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.