Tagliatelle with Mushroom and Saffron Cream
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
4
Description
Tagliatelle with Mushroom and Saffron Cream
Ingredients
- Dried Chinese mushrooms - 0.5 oz
- Butter - 1.1 oz
- Porcini Mushrooms - 8.8 oz
- Shimeji mushrooms - 5.3 oz
- Scallions - 3 stalks
- Garlic - 2 cloves
- Dry White Wine - 4 fl oz
- Saffron - ½ teaspoon
- Cayenne Pepper - ¼ teaspoon
- Cream - 10 fl oz
- Green Tagliatelle Pasta - 14.1 oz
- Chives - 2 tablespoons
- Grated Pecorino Pepato Cheese - to taste
Step by Step guide
Step 1
Soak the dried mushrooms in 3 tablespoons of water for 30 minutes. Chop into small pieces, reserving the water.
Step 2
In a large skillet, melt the butter over medium heat, add all the chopped mushrooms, sliced green onions, and minced garlic. Cook for 5 minutes. Add the wine, mushroom water, saffron, cayenne pepper, and cream. Reduce the heat and cook for 7 minutes, stirring. Season with salt.
Step 3
In a large pot, bring salted water to a boil and cook the pasta for 5-6 minutes. Drain the water.
Step 4
Add the pasta to the sauce and mix well. Serve in bowls or plates and sprinkle with chopped chives and black pepper. Top with Parmesan cheese.
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