Tagliatele with Porcini Mushrooms and Radicchio
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.
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.