In the Westland there are currently many growers who cannot sell their products because they normally only supply the catering industry. I was drawn to Westland Mushrooms in De Lier. They now offer a nice crate of mushrooms, currently 3 kg for € 7.50. Just google it

In the crate I found white and brown beech fungus, eryngii, oak hare and shiitake. If it's too much; You can of course also find mushrooms in the supermarket.

Anyway, then you have 3 kg of mushrooms and you have to do something with that. I was thinking of a classic pasta with a creamy mushroom sauce. But then just a little bit tastier, more beautiful and therefore better. If you have such beautiful products, they have to pop. I think it worked. It is also a quick and simple dish, so let's get started!

Tagliatelle met romige paddenstoelensaus — Pin
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Tagliatelle with creamy mushroom sauce

4.3 from 9 votes

Course: Main dishCuisine: ItalianDifficulty: Simple

Portions

–

persons

Preparation time (indication)

minutes

Ingredients

250 gr fresh tagliatelle
250 gr mixed mushrooms
50 gr pancetta, diced
1 shallot, cut into half rings
1 toe garlic, finely chopped
A few sprigs of thyme
White wine
200 ml cooking cream
30 g grated pecorino romano
1 lemon
Flat leaf parsley

Preparation

Cut the mushrooms into coarse pieces.
Fry the pancetta in a large skillet or casserole until golden brown.
Add the shallot and sauté briefly.
Then add the mushrooms; start with the largest pieces and work your way up to the smaller pieces. You add the small pieces later, fry everything until the mushrooms are a little golden brown.
Rise the thyme or finely chop the sprigs if you have young thyme. Add this together with the garlic and fry for a while.
Deglaze with the white wine and let it evaporate.
Meanwhile, bring plenty of water to the boil with 1gr per liter of salt. Cook the tagliatelle in it. Drain and reserve a cup of cooking liquid.
Add the cream and let it simmer for 5 minutes.
Squeeze half a lemon above the pan in your hand (this will get the juice into the pan and the seeds in your hand).
Grind plenty of black pepper in a bowl and place it in a sieve over the pan. The membranes remain behind, this looks just a little nicer.
Oh yes, keep tasting! The sauce should be firm in taste.
Remove the pan from the heat and stir in the cheese.
Stir the pasta with some cooking liquid until you get a nice sauce.
Scoop the pasta onto the plate with serving tongs, don't forget the mushrooms.
Garnish with some parsley leaves. Don't hold back, this plays a nice role in the dish!
Buon appetito!