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🍽️ Tagliatelle with Mushroom Lemon Cream and Mozzarella

684 kcal · 30 min · 4 servings

Tagliatelle with Mushroom Lemon Cream and Mozzarella Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Clean the mushrooms if necessary with a damp cloth. Cut them into quarters. Rinse the lemon. Grate about one teaspoon of the zest. Cut the lemon in half. Squeeze out the juice.
  2. 2. Heat oil in a pan over high heat. Fry the mushrooms for about two minutes. Season with Herbs de Provence, the lemon zest, and one tablespoon of lemon juice. Add the cream. Stir the starch smoothly with two tablespoons of cold water in a bowl. Add the starch mixture to the sauce while stirring constantly. Let the sauce simmer for about five minutes.
  3. 3. Bring about five liters of salted water to a boil in a pot. Cook the tagliatelle in the boiling salted water for about four minutes al dente (firm to the bite). Drain the pasta into a colander. Let it drip dry.
  4. 4. Shred the mozzarella with your hands. Season the mushroom lemon sauce with salt, pepper, and sugar. Plate the sauce together with the tagliatelle. Garnish with the shredded mozzarella. Serve the dish. Note: Do not fry too many mushrooms in the pan at once. Divide the amount into multiple portions if necessary. Ensure the pan is well heated so the mushrooms fry and do not boil. Add salt only at the end, as it draws water out of the mushrooms.

Nutrition per serving