Tagliatelle With Cream And Mushrooms Food

CREAMY TAGLIATELLE AND MUSHROOMS

Steps:

• Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
• Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
• Add the mushrooms and cook until soft. Season well with salt and pepper.
• Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
• Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.

TAGLIATELLE WITH MUSHROOM CREAM SAUCE

Steps:

• Cook the pasta in boiling salted water until al dente.
• Clean the mushrooms, wipe with a paper towel and cut into slices. Peel the shallot and garlic, and finely chop. Heat the oil in a pan and sweat the shallots and garlic until translucent. Add the mushrooms and cook until the liquid released from the mushrooms has evaporated. Add in the cream and herbs, and simmer for 5 minutes. Season to taste with salt and pepper.
• Drain the pasta, and divide into bowls. Top with the mushroom sauce, and serve immediately.

CREAMY MUSHROOM PASTA

Steps:

• Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
• Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
• Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

TAGLIATELLE WITH CREAM AND MUSHROOMS

Steps:

• For the pasta: In a large bowl, combine the flour, egg and egg yolks, and mix into a dough. Knead for around 10 minutes until the dough is smooth and compact. Cover with plastic wrap and let rest for 30 minutes. Turn the dough out on a well floured work surface and cut into quarters. Flatten 1 quarter into a rectangle (cover others with plastic wrap).Roll out to a 1/8" thick sheets. Sprinkle sheet with flour. Transfer to flour-dusted parchment paper. Repeat with remaining dough. Roll each sheet from short end to short end and cut it into long strips about 1/3" wide. Unroll strips, toss with flour and place on floured parchment paper until ready to cook.
• For the cream: whip 3 Tbsp. cream with a hand mixer or whisk. Add the goat cheese and mix well.
• For the sauce: Clean the mushrooms. Cut them into 1/4" cubes with the exception of the chiodini which can be left whole.
• Bring water to boil in a large pot. Season with salt.
• In a large frying pan, melt 1/2 stick of butter and sauté the mushrooms for 2-3 minutes until they brown. Do not stir while cooking, so they do not release water. Then add 2/3 cup cream and reduce for 2 minutes, adding a small ladleful of the pasta cooking water.
• Add the tagliatelle to the boiling water and cook for around 3 minutes from when the water returns to a boil; strain and transfer to the pan with the mushrooms. Toss with a drizzle of oil and top with chopped fresh herbs. Finish the pasta with dollops of the goat-cream mixture.