Tagliatelle with Mushroom and Saffron Cream
Pasta and Pizza • Italian
Description
Tagliatelle with Mushroom and Saffron Cream
Ingredients
- Dried Chinese mushrooms 0 oz
- Butter 0 oz
- Porcini Mushrooms 10 oz
- Shimeji mushrooms 5 oz
- Scallions 3 stalks
- Garlic 2 cloves
- Dry White Wine 5 fl oz
- Saffron ½ teaspoon
- Cayenne Pepper ¼ teaspoon
- Cream 10 fl oz
- Green Tagliatelle Pasta 15 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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