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🍝 Tagliatelle with Porcini and Radicchio Cream Sauce

729 kcal · 30 min · 4 servings

Ingredients

• 400 g Tagliatelle (whole grain optional)
• Salt
• 500 g Porcini mushrooms
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp Olive oil
• 100 ml White wine
• 250 ml Whipping cream
• 2 tbsp Crème fraîche
• Pepper (freshly ground)
• 1 small Radicchio
• 2 tbsp Butter
• fresh Marjoram (for garnish)

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Cook the tagliatelle pasta al dente according to package instructions.
3. 3. Clean the porcini mushrooms and slice them thinly.
4. 4. Peel the shallot and garlic and chop them finely.
5. 5. Heat oil in a large pan.
6. 6. Fry the mushroom slices over high heat until they are browned.
7. 7. Remove the mushrooms from the pan and set them aside.
8. 8. Add the chopped shallot and garlic to the same pan.
9. 9. Sauté the vegetables briefly until soft.
10. 10. Deglaze the pan with white wine.
11. 11. Let the liquid reduce slightly.
12. 12. Stir in the cream and crème fraîche.
13. 13. Return the fried mushrooms to the pan.
14. 14. Let the sauce simmer gently for one to two minutes.
15. 15. Season the sauce with salt and pepper to taste.
16. 16. Wash the radicchio and remove the hard stems.
17. 17. Cut the radicchio into thin strips.
18. 18. Melt butter in a separate pan.
19. 19. Sauté the radicchio strips briefly in the hot butter.
20. 20. Lightly salt the radicchio.
21. 21. Add the drained tagliatelle pasta to the pan with the radicchio.
22. 22. Toss the pasta to mix it with the radicchio.
23. 23. Plate the pasta decoratively on dishes.
24. 24. Place the porcini slices on top as a garnish.
25. 25. Drizzle some of the mushroom sauce over the pasta.
26. 26. Garnish the dish with fresh marjoram.
27. 27. Serve the remaining sauce separately on the side.

Nutrition per serving

• kcal: 729
• Protein: 22 g · Fett/Fat: 36 g · Carbs: 76 g