Mushroom sauce is quite capable of giving the pasta such an extraordinary taste that it would be quite appropriate to serve such a seemingly everyday dish to the festive table. To do this, you just need to take high-quality products, and decorate the finished dish with parsley or dill and halves of cherry tomatoes.
It is necessary
-
- 250 g fresh mushrooms;
- 1 small onion;
- 2 cloves of garlic;
- 1 bunch of parsley;
- 50 g sl. oils;
- 100 ml of dry white wine;
- 3 tbsp. l. cream;
- salt
- pepper;
- 100 g of cheese;
- some parmesan;
- 400-500 g tagliatelle.
Instructions
Step 1
For cooking, it is best to take fresh forest mushrooms, which have a strong aroma and do not need pre-boiling. For example, porcini mushrooms or chanterelles. As a last resort, you can take ordinary champignons from the supermarket, but you need to be prepared that the dish will taste more bland and not so fragrant. Therefore, in the absence of fresh mushrooms, it is better to use dried ones, especially since very few of them are required, 30-40 grams will be enough.
Step 2
Peel the mushrooms, rinse them well and soak for 1 hour in warm water.
Step 3
Peel the onion and garlic, chop them thoroughly with a knife. Pinch off all the leaves from a bunch of parsley, cut into thin ribbons. Melt 30 g of butter in a frying pan, simmer the prepared garlic and onion on it until light yellow.
Step 4
Thoroughly squeeze the mushrooms from excess water, cut into small pieces and send to the pan with the languishing onions and garlic, lightly fry them. Do not pour out the water remaining from the mushrooms, it will still be useful to you.
Step 5
Pour white wine into the fried mushrooms and simmer until it evaporates. If you took dried mushrooms for the dish, then add to the pan and set aside water in which you soaked them. Otherwise, the mushrooms will not have enough liquid, they will remain harsh. Add parsley to the almost finished sauce, season it with cream, salt and pepper, after which you can turn off the heat under the pan.
Step 6
Any kind of pasta can be served with this sauce, but the best way is tagliatelle - wide, long noodles. Boil it in boiling salted water until al dente. This word denotes such a degree of readiness of pasta when they are almost cooked and only the core remains slightly damp.
Step 7
Drain the finished tagliatelle and transfer the pasta to a heated bowl. Add any young grated cheese to them, 2 tbsp. l. Parmesan cheese and the remaining 30 g of butter.
Step 8
Mix everything well. Arrange on plates, season with cooked mushroom sauce on top and serve immediately.
