Tagliatelle in a creamy sauce of golden mushrooms, garlic, thyme and white wine, finished with parmesan and parsley. Serves 2.
3,000ml
1tbsp
10g
250g
2clove
30g
1tsp
50ml
100ml
finely grated30g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3,000ml | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 10g | — | — | |
| 4 | | 250g | — | — | |
| 5 | | 2clove | — | — | |
| 6 | | 30g | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 50ml | — | — | |
| 9 | | 100ml | — | — | |
| 10 | 200g | — | — | ||
| 11 | | 30g | finely grated | — | |
| 12 | | 1pinch | — | — |
Pour 3 litres of water into the large saucepan.
Water · 3,000 ml
Bring to the boil over a high heat.
Add the salt.
Salt · 1 tbspLay the parsley on the chopping board.
Flat-leaf parsley · 10 g
Lay the mushrooms on the board.
Chestnut mushrooms · 250 gLay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Put the butter in the large frying pan.
Unsalted butter · 30 g
Melt it over a medium-high heat until foaming.
Fry for about 7 minutes, stirring now and then, until the mushrooms are golden and their liquid has cooked off.
Add the thyme leaves.
Fresh thyme leaves · 1 tspPour in the wine and let it bubble for about 1 minute, stirring, until almost gone.
Dry white wine · 50 mlPour in the cream, stir and take the pan off the heat.
Double cream · 100 mlAdd the tagliatelle to the boiling water.
Boil for about 8 minutes, stirring now and then with the tongs, until just tender.
Lift the tagliatelle into the sauce with the tongs, letting a little of the water come with it.
Add the parmesan and toss over a low heat until glossy.
Parmesan · 30 gAdd a good pinch of pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3,000 ml | | Pour 3 litres of water into the large saucepan.⏱ 15sResultWater |
| 2 | — | | Bring to the boil over a high heat.⏱ 10 minResultBoiling water |
| 3 | 1 tbsp | | Add the salt.⏱ 5sResultBoiling salted water |
| 4 | 10 g | | Lay the parsley on the chopping board.⏱ 5sResultParsley sprigs |
| 5 | Parsley sprigsstep 4 | | Chop the leaves roughly.⏱ 30sResultChopped parsley |
| 6 | Chopped parsleystep 5 |  | Put it in the small bowl.⏱ 10sResultChopped parsleyused in step 27 |
| 7 | 250 g | | Lay the mushrooms on the board.⏱ 10sResultChestnut mushrooms |
| 8 | Chestnut mushroomsstep 7 | | Wipe them clean and slice thinly.⏱ 2 minResultSliced mushrooms |
| 9 | Sliced mushroomsstep 8 |  | Put them in the mixing bowl.⏱ 10sResultSliced mushrooms |
| 10 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 11 | Garlicstep 10 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 12 | Peeled garlic clovesstep 11 | | Chop them finely.⏱ 40sResultFinely chopped garlic |
| 13 | Finely chopped garlicstep 12 | | Add them to the bowl.⏱ 10sResultMushrooms and garlicused in step 16 |
| 14 | 30 g | | Put the butter in the large frying pan.⏱ 10sResultWeighed butter |
| 15 | — | | Melt it over a medium-high heat until foaming.⏱ 1 minResultMelted butter |
| 16 | Mushrooms and garlicstep 13 | | Add the mushrooms and garlic.⏱ 10sResultMushrooms and butter |
| 17 | — | | Fry for about 7 minutes, stirring now and then, until the mushrooms are golden and their liquid has cooked off.⏱ 7 minResultGolden mushrooms |
| 18 | 1 tsp | | Add the thyme leaves.⏱ 5sResultMushrooms with thyme |
| 19 | 50 ml | | Pour in the wine and let it bubble for about 1 minute, stirring, until almost gone.⏱ 1 minResultMushrooms with wine |
| 20 | 100 ml | | Pour in the cream, stir and take the pan off the heat.⏱ 1 minResultCreamy mushroom sauce |
| 21 | 200 g | | Add the tagliatelle to the boiling water.⏱ 10sResultTagliatelle to boil |
| 22 | — | | Boil for about 8 minutes, stirring now and then with the tongs, until just tender.⏱ 8 minResultCooked tagliatelle |
| 23 | Cooked tagliatellestep 22 | | Lift the tagliatelle into the sauce with the tongs, letting a little of the water come with it.⏱ 30sResultTagliatelle and mushroom sauce |
| 24 | 30 g | | Add the parmesan and toss over a low heat until glossy.⏱ 1 minResultCreamy mushroom tagliatelle |
| 25 | 1 pinch | | Add a good pinch of pepper.⏱ 5sResultSeasoned mushroom tagliatelle |
| Total Time | 27 min | ||
| Nutrient | Per serving |
|---|---|
| 834kcal | |
| 22g | |
| 36g | |
| 21g | |
| 87g | |
| 4g | |
| 3g | |
| 3,757mg |
Tagliatelle in a creamy sauce of golden mushrooms, garlic, thyme and white wine, finished with parmesan and parsley. Serves 2.
What you’ll doYou will fry sliced mushrooms and garlic in butter until golden, add thyme, white wine and cream, then toss the tagliatelle through with parmesan and finish with parsley.
