Creamy Tagliatelle with Mushrooms

Name: Creamy Tagliatelle with Mushrooms
Total time: 30 min
Ingredients: 125 g mixed mushrooms, washed and sliced; 12.5 ml olive oil; 6 g shallots, finely diced; 1.5 g garlic, finely chopped; 1 ml lemon juice; 20 g parmesan cheese, freshly grated; 0.5 g lemon zest; 80 ml Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg; white pepper, freshly ground; salt; 0.2 kg fresh tagliatelle; salt; thyme or oregano, freshly picked

Source: https://www.oldenburger-professional.com/rcp_recipe/creamy-tagliatelle-with-mushrooms

Total time

30 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
1250	g	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

Preparation

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 Chefs to Chefs

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