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


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.


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

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