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Tagliatelle with Morel Mushroom Sauce

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Tagliatelle with Morel Mushroom Sauce
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
632
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie632 kcal(30 %)
Protein17.48 g(18 %)
Fat30.17 g(26 %)
Carbohydrates72.56 g(48 %)
Sugar added0 g(0 %)
Roughage1.75 g(6 %)
Vitamin A229.77 mg(28,721 %)
Vitamin D3.56 μg(18 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.85 mg(85 %)
Vitamin B₂0.51 mg(46 %)
Niacin7.05 mg(59 %)
Vitamin B₆0.1 mg(7 %)
Folate184.72 μg(62 %)
Pantothenic acid0.45 mg(8 %)
Biotin0.87 μg(2 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C0.38 mg(0 %)
Potassium319.3 mg(8 %)
Calcium71.8 mg(7 %)
Magnesium16.4 mg(5 %)
Iron10.81 mg(72 %)
Iodine10 μg(5 %)
Zinc1.43 mg(18 %)
Saturated fatty acids17.68 g
Cholesterol208.96 mg
Author of this recipe:

Ingredients

for
4
Ingredients
400 grams
250 grams
fresh Morel (or 25 g of dried)
30 grams
250 grams
1 tablespoon
freshly ground black pepper

Preparation steps

1.

Soak the fresh morel mushrooms in cold water for 5 minutes. if using dried morel mushrooms, soak in warm water, covered, for 30 minutes. Rinse the individual mushrooms, because there may be grit and dirt that needs to be removed. Cut large mushrooms into half or quarters.

2.

Drain the mushrooms on paper towels. Bring a large pot of salted water to a boil. Add the tagliatelle, cook until al dente, then drain thoroughly. Heat the butter in a large pan, add the morel mushrooms, and sauté for 10 minutes over low heat.

3.

Gradually incorporate the cream and marsala. Simmer for 5 minutes, until the sauce has thickened. Season to taste with salt, pepper, and lemon juice. Add the tagliatelle to the pan, mix well, and serve on warmed plates.