30 minutes

For 10 people

INGREDIENTS (10 portions)

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

INSTRUCTIONS

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 CHEF TO CHEF

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

Keep being inspired and get our recipe updates

Sign up here for our newsletter