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🍽️ Creamy Mushrooms on Fresh Parsley Tagliatelle

525 kcal · 30 min · 4 servings

Creamy Mushrooms on Fresh Parsley Tagliatelle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion, peel it, and dice it finely. If necessary, clean the mushrooms and chanterelles with a paper towel and cut them in half or quarters depending on their size. Wash the parsley, remove the thick stems, and chop it finely.
  2. 2. Heat a pan with 1 tablespoon of oil over high heat and sauté the mushrooms for about 5 minutes until browned. Then set the mushrooms aside in a bowl.
  3. 3. In the same pan, heat 2 tablespoons of oil over medium heat and sauté the onions for about 2 minutes. Deglaze with cream, reduce the heat to medium, and let it simmer for about 1 minute. Season with salt and pepper.
  4. 4. Bring about 5 liters of salted water to a boil in a pot. Add the tagliatelle to the boiling water and cook for about 4 minutes until al dente.
  5. 5. In the empty cream container, mix the cornstarch with a little cold water until smooth, then stir it into the onion-cream mixture, bring to a boil, add the mushrooms back in, and let everything simmer together for about 5 minutes.
  6. 6. Drain the tagliatelle in a colander, reserving about 1 cup of the cooking water. Combine the tagliatelle in the pot with 2/3 of the parsley and the butter. Season the mushrooms with salt and pepper, and dilute with the cooking water as desired.
  7. 7. Distribute the parsley tagliatelle onto plates, arrange the creamy mushrooms on top, and serve sprinkled with the remaining parsley. Enjoy your meal!

Nutrition per serving