Creamy Tagliatelle with Mushrooms

Preparation Time:
30 mins
Baking Time:
10 people


  • 1.25 kg mixed mushrooms, washed and sliced 
  • 125 ml olive oil 
  • 60 g shallots, finely diced 
  • 15 g garlic, finely chopped 
  •  10 ml lemon juice 
  • 200 g parmesan cheese, freshly grated 
  • 5 g lemon zest 
  • 800 ml Oldenburger Chef’s Cooking Cream UHT, 20% fat 
  • white pepper, freshly ground 
  • salt 
  • 2 kg fresh tagliatelle 
  • salt 
  • thyme or oregano, freshly picked



Briefly sear the mushrooms in olive oil and remove from the pan. Add shallots and garlic, sauté briefly and add lemon juice. Add the parmesan, lemon zest and Oldenburger Chef’s Cooking Cream and briefly bring to a boil. Add the mushrooms and let stand for 1 – 2 minutes. Season with salt and pepper

Making the Tagliatelle

Boil the fresh pasta in salted water until al dente.

The Final Touch

Dress the pasta with mushroom sauce and serve garnished with fresh thyme or oregano.

Tips from Chef to Chef

Chef's Cooking Cream is perfect for every sauce as it's heat- and acid-stable.

Recommended Products

Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg
  • hot application
  • perfect for refining
  • heat- and acid-stable
  • for long cooking processes

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