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🍝 Tagliatelle with Porcini Mushrooms and Radicchio

728 kcal · 30 min · 4 servings

Ingredients

• 400 g Tagliatelle (whole grain if you like)
• Salt
• 500 g Porcini mushrooms
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp Olive oil
• 100 ml dry white wine
• 250 ml Heavy cream
• 2 tbsp Crème fraîche
• Pepper (from the mill)
• 1 small Radicchio (approx. 250 g)
• 2 tbsp Butter

Instructions

1. 1. Bring water to a boil and salt it generously.
2. 2. Cook the tagliatelle in this salted water until al dente (firm to the bite).
3. 3. Clean the porcini mushrooms and slice them thinly.
4. 4. Peel the shallot and the garlic.
5. 5. Finely chop the shallot and garlic.
6. 6. Heat oil in a large pan.
7. 7. Fry the mushroom slices quickly over high heat.
8. 8. Remove the mushrooms from the pan and set them aside.
9. 9. Add the chopped shallot and garlic to the hot pan.
10. 10. Sauté the vegetables briefly until fragrant.
11. 11. Deglaze the pan with white wine.
12. 12. Let the liquid reduce slightly.
13. 13. Stir in the cream and crème fraîche.
14. 14. Return the fried mushrooms to the pan.
15. 15. Let the sauce simmer with the mushrooms for 1 to 2 minutes.
16. 16. Season the sauce with salt and pepper.
17. 17. Wash the radicchio and remove the hard stems.
18. 18. Cut the radicchio into thin strips.
19. 19. Heat butter in a separate pan.
20. 20. Sauté the radicchio strips briefly in the hot butter.
21. 21. Lightly salt the radicchio.
22. 22. Drain the cooked tagliatelle.
23. 23. Toss the tagliatelle briefly in the radicchio pan.
24. 24. Arrange the pasta decoratively on the plates.
25. 25. Place the porcini slices neatly on top.
26. 26. Drizzle the dish with the mushroom sauce.
27. 27. Serve the pasta immediately while hot.

Nutrition per serving

• kcal: 728
• Protein: 22 g · Fett/Fat: 36 g · Carbs: 76 g