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
white pepper, freshly ground
2 kg fresh tagliatelle
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.